Cheesy Roasted Potato Bake
This cheesy oven roasted potatoes recipe combines three types of cheese and is topped with crispy toasted panko breadcrumbs.
Servings 6 people
- 2 pounds red potatoes
- 3 cloves garlic minced
- 1 ½ teaspoons snipped fresh thyme or 1/2 tsp. dried thyme crushed
- 4 tablespoons butter divided
- 4 ounces fontina cheese shredded (1 cup)
- 4 ounces Parmesan cheese finely shredded (1 cup)
- 1/3 cup crumbled blue cheese
- Salt and pepper to taste
- 1 cup buttermilk
- 1 cup panko Japanese-style bread crumbs
- 1/4 teaspoon dried Italian seasoning
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.
Serving: 1cup | Calories: 416kcal | Carbohydrates: 35g | Protein: 18g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 2g | Cholesterol: 64mg | Sodium: 674mg | Potassium: 824mg | Fiber: 3g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 13.9mg | Calcium: 465mg | Iron: 2.7mg