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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 400°F. Lightly grease a 2-quart square baking dish; set aside. Scrub potatoes; cut in 1-inch pieces. In a large saucepan cook potatoes in enough boiling, lightly salted water to cover for 12 to 15 minutes or until tender; drain.

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  • In a 12-inch skillet melt butter over medium heat. Add garlic and thyme; cook and stir for 1 minute. Add potatoes; coarsely mash with a potato masher. Stir in buttermilk, salt, and pepper. Fold in Fontina cheese, 1/2 cup of the Parmesan cheese, and the blue cheese. Transfer mixture to the prepared baking dish, spreading evenly.

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  • In a small bowl combine the remaining 1/2 cup Parmesan cheese, the panko, and Italian seasoning. Drizzle with oil; toss gently to coat. Sprinkle evenly over potato mixture.

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  • Bake, uncovered, about 20 minutes or until mixture is bubbly and top is golden brown. If desired, sprinkle with parsley.

Nutrition Facts

304 calories; 18 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 47 mg cholesterol; 653 mg sodium. 594 mg potassium; 23 g carbohydrates; 2 g fiber; 3 g sugar; 14 g protein; 0 g trans fatty acid; 437 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 1 mcg vitamin b12; 333 mg calcium; 1 mg iron;

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