Tasty Recipes Tuscan Cheese Potato Bake

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Tuscan Cheese Potato Bake

"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."

Ingredients :

  • 5 tablespoons butter
  • 2 green onions, chopped
  • 3 cloves garlic, minced, or more to taste
  • 1 1/2 teaspoons chopped fresh thyme
  • 5 tablespoons all-purpose flour
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 cups milk
  • 1 cup heavy whipping cream
  • 1 (8 ounce) container sour cream
  • 1 cup shredded fontina cheese
  • 2 pounds red potatoes, thinly sliced, ends discarded
  • 1/4 cup Italian-style panko bread crumbs, or as needed

Instructions :

Prep : 20M Cook : 8M Ready in : 1H25M
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
  • 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.
  • Gradually whisk milk and cream into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 minutes.
  • Stir sour cream into sauce until smooth; add fontina cheese and stir until cheese melts.
  • 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.
  • Bake in the preheated oven until potatoes are tender and bread crumbs are golden brown, 60 to 70 minutes.

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