2lb Red potatoes
2 or 3 cloves of minced garlic
½ tsp crushed dried Thyme
¼ cup butter
1cup buttermilk
½ tsp salt
¼ tsp pepper
4oz Fontina cheese (sliced or shredded)
½ cup panko breadcrumbs
1/4tsp Italian seasoning
1TSP Olive Oil
Parsley
Preheat oven to 400 degrees.
Scrub and cut potatoes into little chunks (I like the skin on my potatoes but you can peel them if you’d like) cook potatoes in boiling water for 10-12minutes or until tender. Drain and set aside.
In that same pot, over medium heat, add garlic, butter, and thyme for about a minute. Add potatoes and Mash with a fork until coarsely mashed. Stir in buttermilk ½ tsp salt ¼ tsp pepper. Then start to stir in your cheese ( ½ of the parmesan). Once the mixture is nice and creamy, pour it into a greased 9x13” pan and spread evenly.
In a small bowl, mix ½ parmesan , panko, Italian seasoning, and oil. Sprint mixture evenly over potatoes.
Bake for 20 minutes or until the breadcrumb mixture is brown.
You can add parsley to the top of the bake if desired.