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Tuscan Cheese Potato Bake
Tuscan Cheese Potato Bake
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Creamy Tuscan potato bake with red potatoes and gooey fontina cheese, a crowd-pleasing dinner hit.
Ingredients:
  • 5 tablespoons butter
  • 2 green onions, chopped
  • 3 cloves garlic, minced, or more to taste
  • 1.5 teaspoons chopped fresh thyme
  • 5 tablespoons all-purpose flour
  • 1.25 teaspoons salt
  • 0.5 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
  • 0.25 cup Italian-style panko bread crumbs, or as needed
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and butter up a 3-quart baking dish.
  • In a large saucepan over medium-high heat, melt butter until sizzling. Add onion, garlic, and thyme, sautéing in the fragrant butter until onion is tender, about 3-5 minutes. Stir in flour, salt, and black pepper, whisking into the onion mixture.
  • Whisk in milk and cream to the onion mixture, then bring to a gentle boil. Reduce heat and simmer until the sauce thickens, approximately 2 minutes.
  • Whisk sour cream into sauce until smooth; blend in fontina cheese until melted.
  • Layer half of the potatoes on the bottom of the baking dish. Drizzle half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and cheese sauce. Sprinkle breadcrumbs evenly over the top.
  • Roast in the oven until the potatoes are tender and the bread crumbs are golden brown, about 60-70 minutes.

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