Original recipe from Better Homes & Gardens: http://www.bhg.com/recipe/vegetables/tuscan-cheese-potato-bake/
Fold three types of cheeses and garlic-thyme butter into mashed potatoes then cover with a crunchy Parmesan and panko topping. Bake it till it's golden and bubbly for an ultra-comforting side dish
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. 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. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (189g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 144 (47%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 33.2mg||10 %|
|Sodium 478.2mg||16 %|
|Potassium 628.9mg||17 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 27.8g|
|Protein 11.8g||17 %|
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Calories per serving: 309
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