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Potato - Tuscan Potato Bake Recipe

   
 

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     Potato - Tuscan Potato Bake

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 lbs. red potatoes
3-4 cloves minced garlic
1/2 t. dried thyme
1/4 c. butter
1 c. buttermilk
4 oz. fontina cheese, shredded (1 c.)
4 oz. Parmesan cheese, finely shredded (1 c.)
1/3 c. crumbled blue cheese
1/2 c. panko bread crumbs
 
1/4 t. dried Italian Seasoning, crushed
1 T. EVOO
Snipped fresh parsley

Instructions
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.


Originally Submitted
11/2/2012





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