Tuscan Cheese Potato Bake Recipes

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TUSCAN CHEESE POTATO BAKE



Tuscan Cheese Potato Bake image

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.

Provided by NancyW

Categories     Side Dish     Casseroles     Potato Casserole

Time 1h25m

Yield 8

Number Of Ingredients 13

5 tablespoons butter
2 green onions, chopped
3 cloves garlic, minced, or more to taste
1 ½ teaspoons chopped fresh thyme
5 tablespoons all-purpose flour
1 ¼ teaspoons salt
½ 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
¼ cup Italian-style panko bread crumbs, or as needed

Steps:

  • 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.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 29.9 g, Cholesterol 92.9 mg, Fat 30.4 g, Fiber 2.2 g, Protein 10.1 g, SaturatedFat 18.5 g, Sodium 635.4 mg, Sugar 4.4 g

ITALIAN POTATO CASSEROLE



Italian Potato Casserole image

After one taste, you'll see why this delicious dish won grand prize in a local newspaper cooking contest. It's a great variation on traditional shepherd's pie.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 14

1 pound bulk Italian sausage
3 cups mashed potatoes
1 cup chopped onion
3/4 cup chopped green pepper
2 garlic cloves, minced
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
2 cups chopped fresh tomatoes
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley flakes

Steps:

  • In a skillet, cook sausage until no longer pink; drain. Place in a greased 9-in. square baking dish. Top with potatoes. In the same skillet, saute onion, green pepper and garlic in oil for 5 minutes or until vegetables are crisp-tender. , Stir in the mushrooms, tomatoes, olives, basil, salt and pepper. Spoon over potatoes to within 1 in. of edge of dish. Sprinkle Parmesan cheese and parsley on top. Bake, uncovered, at 350° for 30-35 minutes or until top is lightly browned.

Nutrition Facts :

TUSCAN CHEESE POTATO BAKE



Tuscan Cheese Potato Bake image

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.

Provided by NancyW

Categories     Potato Casseroles

Time 1h25m

Yield 8

Number Of Ingredients 13

5 tablespoons butter
2 green onions, chopped
3 cloves garlic, minced, or more to taste
1 ½ teaspoons chopped fresh thyme
5 tablespoons all-purpose flour
1 ¼ teaspoons salt
½ 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
¼ cup Italian-style panko bread crumbs, or as needed

Steps:

  • 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.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 29.9 g, Cholesterol 92.9 mg, Fat 30.4 g, Fiber 2.2 g, Protein 10.1 g, SaturatedFat 18.5 g, Sodium 635.4 mg, Sugar 4.4 g

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