Tuscan Cheese-Potato Bake

• Red Skinned Potatoes -- 2 Pounds
• Butter -- 1/4 Cup
• Garlic -- 3 or 4 cloves; minced
• Fresh Thyme -- 1 & 1/2 Teaspoons; crushed
• Buttermilk -- 1 Cup
• Salt -- 1/2 Teaspoon
• Group Black Pepper -- 1/4 Teaspoon
• Fontina Cheese -- 1 Cup; shredded (4 Ounces)
• Blue Cheese -- 1/3 Cup; crumbled
• Panko -- 1/2 Cup (Japanese style bread crumbs)
• Olive Oil -- 1 Tablespoon
• Dried Italian Seasoning -- 1/4 Teaspoon; crushed
• Fresh Parsley for garnish

1. 1. Prehear oven to 400 degrees F.
2. 2. Lightly grease a 2-quart large saucepan: cook potatoes in enough boiling, lightly salted water to cover for 12-15 minutes (or until tender); DRAIN.
3. 2. In a 12-inch skillet melt butter over medium-heat.
4. 3. Add garlic & thyme; cook and stir for 1 minute
5. 4. Add potatoes; coarsely mash potatoes
6. 5. Stir in buttermilk, salt, and pepper
7. 6. Fold in Fontina cheese, 1/2 cup of the Parmesan cheese, and the blue cheese.
8. 7. Spread mixture evenly in the prepared baking dish.
9. 8. In a small bowl combine the remaining 1/2 cup Parmesan cheese, panko, oil, and Italian seasoning.
10. 9. Toss gently to combine.
11. 10. Sprinkle evenly over potato mixture
12. 11. Bake about 20 minutes or until top is golden and mixture is bubbly
13. 12. If desired, sprinkle with parsley

red, butter, garlic, thyme, buttermilk, salt, black pepper, crumbled, bread, olive oil, parsley

Taken from www.epicurious.com/recipes/member/views/tuscan-cheese-potato-bake-52892511 (may not work)