Tuscan Cheese-Potato Bake

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

Tuscan Cheese-Potato Bake

Reviews (0)

5.0 by 1 people

Rate This!

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 a large saucepan cook potatoes in enough boiling, lightly salted water to cover for 12 to 15 minutes or until tender; drain.
  2. 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.
  3. 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.
  4. Bake, uncovered, about 20 minutes or until mixture is bubbly and top is golden brown. If desired, sprinkle with parsley.
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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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