Found this new recipe in my Better Homes and Gardens, March 2010 issue and decided it looked too good NOT to try. I love different cheeses together and this one has Fontina, Parmesan, and blue cheese. How’s that for an interesting combo.
It’s really tasty! I loved all these flavors together and anything with Panko breadcrumbs HAS to be good, right?
Tuscan Cheese Potato Bake
2 lb. red potatoes
3 cloves garlic, pressed
1 1/2 tsp. snipped fresh thyme or 1/2 tsp. dried
1/4 cup butter
1 cup buttermilk
4 oz. fontina cheese, shredded
4 oz. Parmesan cheese, finely shredded
1/3 cup crumbled blue cheese
1/2 cup panko (Japanese bread crumbs)
1/4 tsp. dried Italian seasoning
1 TBL olive oil
Snipped fresh parsley (optional)
Preheat oven to 400*. Lightly grease a 2-quart square baking dish, set aside. Scrub potatoes, cut in 1-inch pieces. In large saucepan cook potatoes in lightly salted boiling water 12 to 15 min. until tender. Drain.
In 12-in skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp salt & 1/4 tsp. black pepper. Fold in fontina cheese, half the Parmesan, and the blue cheese. Evenly spread in baking dish.
In small bowl, combine remaining Parmesan, panko, Italian seasoning & oil. Toss with fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 min. or until bubbly and top is golden. Sprinkle with snipped fresh parsley.
Makes 8 to 10 servings (well, may in a normal family, but not in ours). 🙂
Hope you try it and enjoy it too! Adding this to Jen’s Tasty Tuesday.