Italian Potato Bake

A taste of Italy is baked into this casserole.

2 pounds Summertime Red Potatoes

3 – 4 cloves garlic, minced

1 1/2 teaspoons snipped fresh thyme

1/4 cup butter

1 cup buttermilk

1/2 teaspoon salt

1/4 teaspoon black pepper

4 ounces fontina cheese, shredded (1 cup)

4 ounces Parmesan cheese, finely shredded (1 cup)

1/2 cup Italian bread crumbs

1/4 teaspoon dried Italian seasoning, crushed

1 tablespoon olive oil

Snipped fresh parsley

Fontina and Parmesan cheese, garlic and Italian spices make this a savory dish that’s sure to please!
Preheat oven to 400 degrees F. Lightly grease a 2-quart square baking dish; set aside. Scrub potatoes; cut in 1-inch pieces. In large saucepan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.

In a 12-inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp. salt, and 1/4 tsp. black pepper. Fold in fontina cheese and half of the Parmesan. Evenly spread in baking dish.

In small bowl combine remaining Parmesan, Italian bread crumbs, Italian seasoning, and oil; toss with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly. Top with fresh parsley.