Tuscan Potato Bake

Name: Tuscan Potato Bake
Ingredients: 2 lbs red potatoes or 2 lbs yellow potatoes; 4 tablespoons butter; 4 garlic cloves, minced; 3 sprigs fresh thyme; 1 cup cream; 1/2 teaspoon salt; 1/4 teaspoon pepper; 8 ounces pecorino romano cheese, shredded; 4 ounces blue cheese, crumbled; 2 tablespoons olive oil; 6 ounces breadcrumbs; 4 ounces parmesan cheese, shredded; 1 teaspoon dried rosemary; 1 teaspoon dried parsley

14 ingredients

6 steps

Ingredients

2 lbs red potatoes or 2 lbs yellow potatoes
4 tablespoons butter
4 garlic cloves, minced
3 sprigs fresh thyme
1 cup cream
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces pecorino romano cheese, shredded
4 ounces blue cheese, crumbled
2 tablespoons olive oil
6 ounces breadcrumbs
4 ounces parmesan cheese, shredded
1 teaspoon dried rosemary
1 teaspoon dried parsley

Directions

1

Preheat your oven to 400°F.
2

Bring a large pot of water to boil and add a dash of salt. Cut the potatoes into roughly 1-inch cubes. Place the potatoes into the boiling water for 10 to 15 minutes. Drain the potatoes and then return them to the same pan.
3

Place the butter, garlic and the thyme in with the potatoes and heat over a low flame until the garlic is just beginning to brown. Discard sprigs of thyme.
4

Remove the potatoes from the heat and pour in the cream, salt, pepper, pecorino-Romano cheese and blue cheese. Use the back of a fork or a masher to lightly mash the ingredients together, leaving some lumps in the potatoes if desired.
5

Place the potatoes into the bottom of a lightly greased 3-quart casserole dish.
6

In a small bowl, combine the olive oil, breadcrumbs, Parmesan cheese, rosemary and parsley. Spoon this mixture over the potatoes and bake the casserole, uncovered, in the oven for 20 minutes.