Italian Cheese Potato Bake

• 2  lb.  red potatoes
• 3  or 4 cloves  garlic, minced
• 1-1/2  tsp.  snipped fresh thyme or 1/2 tsp. dried thyme, crushed
• 1/4  cup  butter
• 1  cup  buttermilk
• 4  oz.  fontina cheese, shredded (1 cup)
• 4  oz.  Parmesan cheese, finely shredded (1 cup)
• 1/3  cup  crumbled blue cheese
• 1/2  cup  panko (Japanese-style bread crumbs)
• 1/4  tsp.  dried Italian seasoning, crushed
• 1  Tbsp.  olive oil
•     Snipped fresh parsley (optional)

Directions

1. Preheat oven to 400 degrees F. Lightly grease a 2-quart square baking dish; set aside. Scrub potatoes; cut in 1-inch pieces. In large saucepan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.
2. In a 12-inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp. salt, and 1/4 tsp. black pepper. Fold in fontina cheese, half of the Parmesan, and the blue cheese. Evenly spread in baking dish.
3. In small bowl combine remaining Parmesan, panko, Italian seasoning, and oil; toss with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is golden. Sprinkle with snipped fresh parsley. Makes 8 to 10 servings.

Those Potatoes

Pack of hash browns
16 ounces sour cream
1 can cream of chicken soup
9 ounces sharp cheddar cheese
1 medium diced onion
Melt butter. Sauté onions in butter. Mix all ingredients.
For the topping:
4 cups Corn Flakes (mashed)
1/4 cup melted margarine
Mix and sprinkle on top of potatoes. Bake one hour at 375 degrees Fahrenheit in oven.
Recipe given to me by a good friend. Thanks we love i

Loaded Potato Potluck Favorite from Carnation

Preparation - 15 min | Cooking - 45 min
Yields - 16 servings, 1/2 cup each
Easy


* 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut
      into 1-inch chunks
* 1 cup NESTLÉ® CARNATION® Evaporated Milk
* 1/2 cup sour cream
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 cups (8-oz. pkg.) shredded cheddar cheese, divided
* 6 slices bacon, cooked and crumbled, divided
* Sliced green onions (optional)

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.

RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

TIP:
• This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

Click here to be taken to the Carnation site with nutritional info