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
Calories 416kcal
Ingredients
- 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
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.
Nutrition
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