Tuscan Cheese Potato Bake Recipes

TUSCAN CHEESE POTATO BAKE

Steps:

• 1. Scrub potatoes; cut into 1-inch pieces. In large saucepan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.
• 2. In a large 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 teaspoon salt, and 1/4 tsp. black pepper. Fold in fontina cheese, half of the Parmesan cheese, and the blue cheese.
• 3. Spread mixture evenly in a greased 2-qt. square baking dish.
• 4. In a small bowl combine remaining Parmesan, panko, Italian seasoning, and oil. toss with a fork to combine. Evenly sprinkle over potato mixture in dish.
• 5. Bake in a preheated 400-degree oven for 20 minutes or until bubbly and top is golden. If desired, sprinkle with snipped fresh parsley.

TUSCAN CHEESE POTATO BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
• Melt butter in a large saucepan over medium-high heat. Saute onion, garlic, and thyme in hot butter until onion is tender, 3 to 5 minutes. Whisk flour, salt, and black pepper into onion mixture.
• Gradually whisk milk and cream into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 minutes.
• Stir sour cream into sauce until smooth; add fontina cheese and stir until cheese melts.
• Arrange 1/2 the potatoes in the bottom of the prepared baking dish. Pour 1/2 the cheese sauce over the potatoes. Repeat with remaining potatoes and cheese sauce. Top with bread crumbs to cover potatoes entirely.
• Bake in the preheated oven until potatoes are tender and bread crumbs are golden brown, 60 to 70 minutes.