Cheesy Roasted Potato Bake

• 2 pounds Red Skinned Potatoes
• 1/4 cups Unsalted Butter, Divided
• 4 cloves Garlic, Minced
• 1-1/2 teaspoon Snipped Fresh Thyme
• 4 ounces, weight Fontina Cheese, Shredded (1 Cup)
• 4 ounces, weight Parmesan Cheese, Shredded (1 Cup)
• 1/3 cups Crumbled Bleu Cheese
• 1 pinch Salt And Pepper, to taste
• 1 cup Buttermilk
• 1 cup Panko Breadcrumbs
• 1/4 teaspoons Dried Italian Seasoning

1. Preheat oven to 400u0b0F.
2. Bring a large pot of lightly salted water to a boil over medium heat. Slice potatoes into 1/4-inch slices. Add potatoes to the pot and parboil for about 10 minutes, or until potatoes are slightly tender. Drain potatoes and return to pot.
3. In a small skillet, melt 1 tablespoon of butter over medium heat. Reduce heat to medium low and add the garlic. Saute until tender and fragrant, about 1-2 minutes. Add garlic to potatoes along with thyme, cheeses and salt and pepper. Gently stir potatoes to combine ingredients.
4. Grease a 9 x 13 x 2 inch casserole dish. Evenly spread potatoes in the dish. Pour buttermilk over the mixture. Melt remaining 3 tablespoons of butter and mix with panko breadcrumbs and Italian seasoning. Spread breadcrumbs over top of potatoes.
5. 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.
6. Serves 8 to 10.

red, ubc, garlic, thyme, cheese, parmesan cheese, cheese, salt, buttermilk, breadcrumbs, ubc

Taken from tastykitchen.com/recipes/holidays/cheesy-roasted-potato-bake/ (may not work)