PRIZE TESTED RECIPES5
$400 WINNER
Catherine A. Dempsey,
c l i f t o n p a r k , n y
W r» T D D T A T r> F < : T A T F ^ n c V M A P C W o n - in
TUSCAN CHEESE POTATO BAKE
2
lb. red potatoes
3
or 4 cloves garlic, minced
i
/4
tsp. snipped fresh
thyme or
!4
tsp. dried
thyme, crushed
!4
cup butter
i
cup buttermilk
4
oz.fontina cheese,
shredded (i cup)
4
oz. Parmesan cheese,
finely shredded (i cup)
'A
cup crumbled blue
cheese
14
cup panko (Japanese-
style bread crumbs)
14
tsp. dried Italian
seasoning, crushed
i
Tbsp. olive oil
Snipped fresh parsley
(optional)
1. Preheat oven to
400
°F. Lightly grease a
2
-quart
square baking dish; set aside. Scrub potatoes; cut
in
1
-in ch pieces. In large saucepan cook potatoes
in lightly salted boiling water
12
to
15
minutes or
until tender; drain.
2.
In
12
-in ch skillet cook and stir garlic and
thyme in butter over medium heat for 1 minute;
add potatoes. Coarsely mash potatoes. Stir in
buttermilk,
/4
tsp.
salt,
and
!4
tsp.
black pepper.
Fold in fontina cheese,
h a lf
of the Parmesan, and
the blue cheese. Evenly spread in baking dish.
3.
In small bowl combine
rem aining
Parmesan,
panko, Italian seasoning, and oil; toss w ith a fork
to combine. Evenly sprinkle over potato mixture
in dish. Bake for
20
minutes or until bubbly and
top is golden. Sprinkle w ith snipped fresh
parsley.
MAKES 8 TO 10 SERVINGS.
For more bacon recipes, visit
BHG.com/bacon-redpes
PRIZE TESTED RECIPES® C O NTEST DETAILS SEE PAGE
206
