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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."
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1 h 25 m servings 426 cals
Original recipe yields 8 servings

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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.

Nutrition Facts

Per Serving: 426 calories; 30.4 g fat; 29.9 g carbohydrates; 10.1 g protein; 93 mg cholesterol; 635 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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...