Tuscan Cheese Potato Bake
pounds red potatoes
cloves garlic, minced
ounces fontina cheese, shredded (1 cup)
ounces Parmesan cheese, finely shredded (1 cup)
cup crumbled blue cheese
cup panko (Japanese-style bread crumbs)
teaspoon dried Italian seasoning, crushed
tablespoon olive oil
Snipped fresh parsley (optional)
- 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.
- 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.
- 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.
Nutrition Facts(Tuscan Cheese Potato Bake)
- Per serving:
- 304 kcal cal.,
- 18 g fat
- (10 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 47 mg chol.,
- 653 mg sodium,
- 23 g carb.,
- 2 g fiber,
- 3 g sugar,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet