This cheesy oven roasted potatoes recipe combines three types of cheese and is topped with crispy toasted panko breadcrumbs.
Course Side dishes
Cuisine American
Prep Time 12 minutesminutes
Cook Time 30 minutesminutes
Total Time 42 minutesminutes
Servings 6people
Calories 416kcal
Author Lisa B.
Ingredients
2poundsred potatoes
3cloves garlicminced
1 ½teaspoonssnipped fresh thyme or 1/2 tsp. dried thymecrushed
4tablespoonsbutterdivided
4ouncesfontina cheeseshredded (1 cup)
4ouncesParmesan cheesefinely shredded (1 cup)
1/3cupcrumbled blue cheese
Salt and pepperto taste
1cupbuttermilk
1cuppankoJapanese-style bread crumbs
1/4teaspoondried Italian seasoning
Instructions
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.