Wednesday, September 1, 2010

Tuscan Cheese Potato Bake

Source: Better Homes & Gardens
Makes 8 servings

2 lbs. red potatoes, diced
3 cloves garlic, minced
1/2 tsp thyme
2 TB butter
1/2 tsp salt
1/2 tsp black pepper
1 cup buttermilk
8 oz. shredded Italian cheese
1/3 cup blue cheese (dressing or crumbles)
1/2 cup panko (Japanese style bread crumbs)
1 TB olive oil

1. Preheat oven to 400. In large pot, cook potatoes in boiling water 15-20 minutes until tender; drain.
2. In same large pot, saute garlic & thyme in butter for 1 minute; add potatoes. Coarsely mash potatoes (leaving some chunks). Stir in salt, pepper, & buttermilk. Fold in blue cheese and 1/2 the Italian cheese. Spread in oiled baking dish.
3. In small bowl combine panko, olive oil, & remaining Italian cheese; toss with a fork to combine. Evenly sprinkle mixture over potato mixture. Bake 20 minutes or until bubbly and top is golden.

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