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Tuscan Cheese Potato Bake

Tuscan Cheese Potato Bake

NancyW

"Tasty combination of potatoes, cheese, and cream sauce with a crispy topping. You may add more cheese as a topping under the panko crumbs if desired. For a lighter version, use milk to replace the heavy cream and light sour cream instead of regular. You may also use Cheddar, Parmesan, or low-fat cheese."
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Ingredients

1 h 25 m servings 426 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 635 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
  2. Melt butter in a large saucepan over medium-high heat. Saute onion, garlic, and thyme in hot butter until onion is tender, 3 to 5 minutes. Whisk flour, salt, and black pepper into onion mixture.
  3. Gradually whisk milk and cream into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 minutes.
  4. Stir sour cream into sauce until smooth; add fontina cheese and stir until cheese melts.
  5. Arrange 1/2 the potatoes in the bottom of the prepared baking dish. Pour 1/2 the cheese sauce over the potatoes. Repeat with remaining potatoes and cheese sauce. Top with bread crumbs to cover potatoes entirely.
  6. Bake in the preheated oven until potatoes are tender and bread crumbs are golden brown, 60 to 70 minutes.

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Reviews

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Excellent potatoes! I was looking for a recipe to use some fontina cheese. I followed the recipe almost exactly - hubby likes garlic salt, so I salted the potatoes after layering them in the dis...

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