Thanksgiving is a little less than three weeks away, kicking off a month of holiday feasting. We’ll be spending Thanksgiving with my in laws this year, which means I won’t be doing the bulk of the cooking like I would if we were hosting my family. Nevertheless, I have some great holiday recipes to share with you over the next several weeks.
This recipe is a nice change from traditional mashed potatoes. It combines roasted potatoes with three kinds of cheese and topped with crunchy, buttery panko breadcrumbs.
- 2 pounds red potatoes
- 3 – 4 cloves garlic, minced
- 1 ½ teaspoons snipped fresh thyme or ½ tsp. dried thyme, crushed
- 4 tablespoons butter, divided
- 4 ounces fontina cheese, shredded (1 cup)
- 4 ounces Parmesan cheese, finely shredded (1 cup)
- ⅓ cup crumbled blue cheese
- Salt and pepper, to taste
- 1 cup buttermilk
- 1 cup panko (Japanese-style bread crumbs)
- ¼ teaspoon dried Italian seasoning, crushed
- Preheat oven to 400 degrees.
- Bring a large pot of lightly salted water to a boil, over medium heat. Slice potatoes into ¼-inch slices. Add potatoes to pot and parboil for about 10 minutes, or until potatoes are slightly tender. Drain potatoes and return to pot.
- In a small skillet, melt 1 tablespoon of butter over medium heat. Reduce heat to medium low and add the garlic. Sauté until tender and fragrant, about 1-2 minutes. Add garlic to potatoes along with cheeses and salt and pepper. Gently stir potatoes to combine ingredients.
- Grease a 9 x 13 x 2 inch casserole dish. Evenly spread potatoes in the dish. Pour buttermilk over mixture. Melt remaining three tablespoons of butter and mix with panko breadcrumbs and Italian seasoning. Spread breadcrumbs over top of potatoes.
- Place pan in the oven and bake for 20-30 minutes or until bubbly and golden brown. If breadcrumb topping begins to brown too quickly, loosely cover pan with foil.