Tuscan Cheese Potato Bake

Makes: 8 to 10 servings
Prep: 30 mins Bake: 400F 20 mins
Ingredients
2
pounds red potatoes
3 - 4
cloves garlic, minced
1 1/2
teaspoons snipped fresh thyme or 1/2 tsp. dried thyme, crushed
1/4
cup butter
1
cup buttermilk
4
ounces fontina cheese, shredded (1 cup)
4
ounces Parmesan cheese, finely shredded (1 cup)
1/3
cup crumbled blue cheese
1/2
cup panko (Japanese-style bread crumbs)
1/4
teaspoon dried Italian seasoning, crushed
1
tablespoon olive oil
Snipped fresh parsley (optional)
Directions
1. 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.
2. 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, half of the Parmesan, and the blue cheese. Evenly spread in baking dish.
3. In small bowl combine remaining Parmesan, panko, Italian seasoning, and oil; toss with a fork to
combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top
is golden. Sprinkle with snipped fresh parsley. Makes 8 to 10 servings.
Nutrition Facts (Tuscan Cheese Potato Bake)
Servings Per Recipe 8,
Calories 304,
Protein (gm) 14,
Carbohydrate (gm) 23,
Fat, total (gm) 18,
Cholesterol (mg) 47,
Saturated fat (gm) 10,
Monosaturated fat (gm) 5,
Polyunsaturated fat (gm) 1,
Dietary Fiber, total (gm) 2,
Sugar, total (gm) 3,
Vitamin A (IU) 437,
Vitamin C (mg) 11,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (g) 24,
Cobalamin (Vit. B12) (g) 1,
Sodium (mg) 653,
Potassium (mg) 594,
Calcium (DV %) 333,
Iron (DV %) 1,
Percent Daily Values are based on a 2,000 calorie diet
Creamy Potato Casserole

Makes: 6 servings
Prep: 30 mins Bake: 350F 1 hr 10 mins Stand: 10 mins
Ingredients
1
medium onion, chopped
2
tablespoons butter
2
tablespoons all-purpose flour
2
tablespoons Dijon-style mustard
1 3/4
cups milk
1/2
8 ounce reduced-fat cream cheese (Neufchatel), cut up
1
cup Gruyere cheese, shredded (4 oz.)
1
tablespoon snipped fresh chives or green onions
1 1/2
pounds Yukon gold or round red potatoes, cut in thin wedges
8
ounces sliced cooked Black Forest ham or country ham, coarsely chopped
1/2
cup coarsely crushed bagel chips
Thyme and/or Italian parsley leaves
Directions
1. Preheat oven to 350 degrees F. Grease a 2-quart rectangular baking dish; set aside.
2. For sauce, in medium saucepan cook onion in hot butter over medium heat 5 minutes or until
tender; stirring occasionally. Stir in flour and mustard. Add milk all at once. Cook and stir over
medium heat until slightly thickened and bubbly. Reduce heat to low. Whisk in Neufchatel cheese
until smooth. Gradually add 1/2 cup of the Gruyere cheese until cheese is melted. Stir in chives.
3. In bowl combine potatoes, ham, and sauce; toss gently to combine. Transfer to prepared baking
dish.
4. Bake, covered, 1 hour or until potatoes are tender. Uncover; stir carefully. Sprinkle with crushed
chips and remaining cheese. Bake, uncovered, 10 to 15 minutes more or until cheese is melted. Let
stand, 10 minutes before serving. Sprinkle with herbs. Serves 6.
Nutrition Facts (Creamy Potato Casserole)
Servings Per Recipe 6,
Calories 381,
Protein (gm) 19,
Carbohydrate (gm) 31,
Fat, total (gm) 20,
Cholesterol (mg) 73,
Saturated fat (gm) 11,
Monosaturated fat (gm) 6,
Polyunsaturated fat (gm) 1,
Dietary Fiber, total (gm) 3,
Sugar, total (gm) 6,
Vitamin A (IU) 680,
Vitamin C (mg) 14,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 3,
Pyridoxine (Vit. B6) (mg) 0,
Folate (g) 44,
Cobalamin (Vit. B12) (g) 1,
Sodium (mg) 846,
Potassium (mg) 815,
Calcium (DV %) 323,
Iron (DV %) 2,
Percent Daily Values are based on a 2,000 calorie diet