Tuscan Cheese Potato Bake Recipe

Author:  Autumn (Janette)

Jordan is guest posting today at My Uncommon Slice of Suburbia.  Go check out Kristin’s blog and Jordan’s post.

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This is a lick your plate clean recipe that I made on New Year’s Eve for Mr. Autumn and me.  I found it in a little mailer that Better Homes and Garden magazine sent my mother.  I hope you love it as much as we did.  It is a crowd pleaser, but if there are just two of you, it is great warmed up. 

•  2

  pounds red potatoes

• 3 – 4

  cloves garlic, minced

• 1 1/2

  teaspoons snipped fresh thyme or 1/2 tsp. dried thyme, crushed

• 1/4

  cup butter

• 1

  cup buttermilk

• 4

  ounces fontina cheese, shredded (1 cup)

• 4

  ounces Parmesan cheese, finely shredded (1 cup)

• 1/3

  cup crumbled blue cheese

• 1/2

  cup panko (Japanese-style bread crumbs)

• 1/4

  teaspoon dried Italian seasoning, crushed

• 1

  tablespoon olive oil

• Snipped fresh parsley (optional)

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  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.

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  I’ll be in Syracuse next week playing with Jordan and a paint brush.  We’ll can’t wait to share our projects with you.

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  Have a great week-end.

  Take care.

  Photo from www.bhg.com
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