Tuscan Cheese Potato Bake Recipe

Name: Tuscan Cheese Potato Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter; 2 green onions, chopped; 3 cloves garlic, minced, or more to taste; 1 1/2 teaspoons chopped fresh thyme; 5 tablespoons all-purpose flour; 1 1/4 teaspoons salt; 1/2 teaspoon ground black pepper; 2 cups milk; 1 cup heavy whipping cream; 1 (8 ounce) container sour cream; 1 cup shredded fontina cheese; 2 pounds red potatoes, thinly sliced, ends discarded; 1/4 cup Italian-style panko bread crumbs, or as needed

Servings: persons

5 tablespoons butter
2 green onions, chopped
3 cloves garlic, minced, or more to taste
1 1/2 teaspoons chopped fresh thyme
5 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
2 cups milk
1 cup heavy whipping cream
1 (8 ounce) container sour cream
1 cup shredded fontina cheese
2 pounds red potatoes, thinly sliced, ends discarded
1/4 cup Italian-style panko bread crumbs, or as needed

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
2
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.
3
Gradually whisk milk and cream into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 minutes.
4
Stir sour cream into sauce until smooth; add fontina cheese and stir until cheese melts.
5
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.
6
Bake in the preheated oven until potatoes are tender and bread crumbs are golden brown, 60 to 70 minutes.

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 tablespoons butter, 2 green onions, chopped, 3 cloves garlic, minced, or more to taste, 1 1/2 teaspoons chopped fresh thyme, and more.

Yes, Tuscan Cheese Potato Bake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuscan Cheese Potato Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions