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