Tuscan Cheese Potato Bake Food

TUSCAN CHEESE POTATO BAKE

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.

ITALIAN NEW POTATO BAKE

Steps:

• Mix oil, garlic, Italian seasoning and salt with wire whisk until well blended. Pour over potatoes in large bowl. Add grated topping; mix lightly.
• Place in 15x10x1-inch baking pan.
• Bake at 400°F for 45 minutes, stirring after 20 minutes.

ITALIAN POTATO CASSEROLE

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.

CREAMY ITALIAN CHEESE BACON-POTATO CASSEROLE

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with combined remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.

BAKED ITALIAN MASHED POTATO CASSEROLE

Steps:

• Boil potatoes with garlic until tender and drain.
• Mash potatoes and garlic together and add 6 tablespoons of the butter and then add the milk.
• Mash until potatoes are smooth.
• Add salt and pepper to taste.
• Add mozzarella and Parmesan cheeses.
• Stir to blend.
• Use 1 tablespoon of the remaining butter to grease the bottom and sides of a casserole dish.
• Coat the bottom and sides with breadcrumbs.
• Spoon potato mixture into the dish and dot the top with the remaining tablespoon of butter.
• Bake at 350° for about 15 minutes or until the top is golden brown.

TUSCAN CHEESE POTATO BAKE

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.