Tuscan Cheese Potato Bake

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Reviews (0)

4.0 by 104 people

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  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 20 mins 400°F

Tuscan Cheese Potato Bake

Directions

  1. Preheat oven to 400 degrees F. 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 minutes or until tender; drain.
  2. In a 12-inch 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, and 1/4 tsp. black pepper. Fold in fontina cheese, half of the Parmesan, and the blue cheese. Evenly spread in baking dish.
  3. In small bowl combine remaining Parmesan, panko, Italian seasoning, and oil; toss with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is golden. Sprinkle with snipped fresh parsley. Makes 8 to 10 servings.
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Nutrition Facts (Tuscan Cheese Potato Bake)

  • Per serving:
  • 304 kcal ,
  • 18 g fat
  • (10 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 47 mg chol. ,
  • 653 mg sodium ,
  • 23 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 14 g pro.
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Reviews (2)

104 Ratings
627 Days Ago
2.0
2 stars, OK, nothing to write home about. I guess the combination of cheeses didn't do anything for me, and I thought it tasted salty, I guess from the blue cheese (so don't add more!). Not hard to make at all, and I baked in a 2 qt oval casserole.
1749 Days Ago
This is a keeper! I made this for a dinner party, paired with Grilled Flank Steak, and all of my guests agree this dish is delicious. I like my potatoes a bit creamier, so I whipped the potatoes, and it turned out wonderfully! I also enjoyed the size of the dish. It calls for using a 2 quart dish instead of the usual potato bakes that call for using a 13 x 9 dish. I will make this dish again.

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