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.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.

Step: 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.

Step: 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.

Step: 4

Stir sour cream into sauce until smooth; add fontina cheese and stir until cheese melts.

Step: 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.

Step: 6

Bake in the preheated oven until potatoes are tender and bread crumbs are golden brown, 60 to 70 minutes.

Per Serving: 426 calories; protein 10.1g; carbohydrates 29.9g; fat 30.4g; cholesterol 92.9mg; sodium 635.4mg.

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