Monday, March 7, 2011

Tuscan Cheese Potato Bake

{Meatless Monday}

2 lb. red potatoes, cut into 1 inch pieces
3-4 cloves garlic
1 1/2 tsp. fresh thyme (3/4 tsp. dry)
1/4 c. butter
1 c. buttermilk
1/2 tsp salt
1/4 tsp pepper
4 oz fontina cheese, shredded (I used Mont. Jack)
4 oz. parmesan cheese
1/3 c. blue cheese (I used feta)
1/2 c. bread crumbs
1/4 tsp italian seasoning
1 T olive oil

Boil potatoes with a little salt for 12-15 minutes.  Drain.

Preheat oven to 400*.

Saute garlic, thyme, and butter until fragrant.  Add potatoes.  Coarsely mash.

Stir in buttermilk, salt, pepper, and the cheeses--saving out 1/2 of the parmesan for the topping.

Pour into 9X13 pan.  Toss bread crumbs, italian seasoning, olive oil, and the saved parmesan.  Sprinkle over the potatoes.

Bake for 20-25 minutes until bubbly.  Can garnish with fresh parsley.

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