Tuscan Cheese Potato Bake

3.7
(85)
Tuscan Cheese Potato Bake
Photo: Blaine Moats
Prep Time:
30 mins
Bake Time:
20 mins
Total Time:
50 mins
Servings:
8

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)

  • 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

  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.

Nutrition Facts (per serving)

304 Calories
18g Fat
23g Carbs
14g Protein
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.

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