Recipes and Cooking Tuscan Cheese Potato Bake 3.7 (85) 3 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2010 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Bake Time: 20 mins Total Time: 50 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 pound red potatoes 3 - 4 cloves garlic, minced 1 ½ teaspoon snipped fresh thyme or 1/2 tsp. dried thyme, crushed ¼ cup butter 1 cup buttermilk 4 ounce fontina cheese, shredded (1 cup) 4 ounce Parmesan cheese, finely shredded (1 cup) ⅓ cup crumbled blue cheese ½ cup panko (Japanese-style bread crumbs) ¼ teaspoon dried Italian seasoning, crushed 1 tablespoon olive oil Snipped fresh parsley (optional) Directions 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. Rate it Print Nutrition Facts (per serving) 304 Calories 18g Fat 23g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 304 % Daily Value * Total Fat 18g 23% Saturated Fat 10g 50% Cholesterol 47mg 16% Sodium 653mg 28% Total Carbohydrate 23g 8% Total Sugars 3g Protein 14g Vitamin C 10.6mg 53% Calcium 333.2mg 26% Iron 1.1mg 6% Potassium 594mg 13% Folate, total 24.2mcg Vitamin B-12 0.5mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.