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: Red Skinned Potatoes -- 2 Pounds; Butter -- 1/4 Cup; Garlic -- 3 or 4 cloves; minced; Fresh Thyme -- 1 & 1/2 Teaspoons; crushed; Buttermilk -- 1 Cup; Salt -- 1/2 Teaspoon; Group Black Pepper -- 1/4 Teaspoon; Fontina Cheese -- 1 Cup; shredded (4 Ounces); Blue Cheese -- 1/3 Cup; crumbled; Panko -- 1/2 Cup (Japanese style bread crumbs); Olive Oil -- 1 Tablespoon; Dried Italian Seasoning -- 1/4 Teaspoon; crushed; Fresh Parsley for garnish

Servings: persons

Red Skinned Potatoes -- 2 Pounds
Butter -- 1/4 Cup
Garlic -- 3 or 4 cloves; minced
Fresh Thyme -- 1 & 1/2 Teaspoons; crushed
Buttermilk -- 1 Cup
Salt -- 1/2 Teaspoon
Group Black Pepper -- 1/4 Teaspoon
Fontina Cheese -- 1 Cup; shredded (4 Ounces)
Blue Cheese -- 1/3 Cup; crumbled
Panko -- 1/2 Cup (Japanese style bread crumbs)
Olive Oil -- 1 Tablespoon
Dried Italian Seasoning -- 1/4 Teaspoon; crushed
Fresh Parsley for garnish

1
1. Prehear oven to 400 degrees F.
2
2. Lightly grease a 2-quart large saucepan: cook potatoes in enough boiling, lightly salted water to cover for 12-15 minutes (or until tender); DRAIN.
3
2. In a 12-inch skillet melt butter over medium-heat.
4
3. Add garlic & thyme; cook and stir for 1 minute
5
4. Add potatoes; coarsely mash potatoes
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5. Stir in buttermilk, salt, and pepper
7
6. Fold in Fontina cheese, 1/2 cup of the Parmesan cheese, and the blue cheese.
8
7. Spread mixture evenly in the prepared baking dish.
9
8. In a small bowl combine the remaining 1/2 cup Parmesan cheese, panko, oil, and Italian seasoning.
10
9. Toss gently to combine.
11
10. Sprinkle evenly over potato mixture
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11. Bake about 20 minutes or until top is golden and mixture is bubbly
13
12. If desired, sprinkle with parsley

No nutrition data on file — estimate from the ingredient list.

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.

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: Red Skinned Potatoes -- 2 Pounds, Butter -- 1/4 Cup, Garlic -- 3 or 4 cloves; minced, Fresh Thyme -- 1 & 1/2 Teaspoons; crushed, 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