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: 2 lb. red potatoes; 3 or 4 cloves garlic, minced; 1-1/2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed; 1/4 cup butter; 1 cup buttermilk; 4 oz. fontina cheese, shredded (1 cup); 4 oz. Parmesan cheese, finely shredded (1 cup); 1/3 cup crumbled blue cheese; 1/2 cup panko (Japanese-style bread crumbs); 1/4 tsp. dried Italian seasoning, crushed; 1 Tbsp. olive oil; Snipped fresh parsley (optional)

Servings: persons

2 lb. red potatoes
3 or 4 cloves garlic, minced
1-1/2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
1/4 cup butter
1 cup buttermilk
4 oz. fontina cheese, shredded (1 cup)
4 oz. Parmesan cheese, finely shredded (1 cup)
1/3 cup crumbled blue cheese
1/2 cup panko (Japanese-style bread crumbs)
1/4 tsp. dried Italian seasoning, crushed
1 Tbsp. olive oil
Snipped fresh parsley (optional)

1
1. 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.
2
2. 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.
3
3. 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.

1172

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.

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 12 ingredients. The key ingredients include: 2 lb. red potatoes, 3 or 4 cloves garlic, minced, 1-1/2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed, 1/4 cup butter, 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