Ingredients

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

Preparation

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