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2 lbs red potatoes, cut in 1 inch pieces
3 cloves garlic, minced
1/2 tsp dried thyme, crushed
1/4 cup butter
1 cup buttermilk
1 cup Fontina cheese, shredded
1 cup fine shred Parmesan cheese
1/2 cup blue cheese, crumbled
1/2 cup Panko bread crumbs
1/4 tsp Italian seasoning
1 tbsp olive oil
1/2 tsp salt
1/4 tsp ground black pepper
Snipped fresh parsley (optional)


1. Preheat oven to 400 F. Lightly grease a 2 quart square baking dish; set aside. In a large sauce pan 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, salt, and black pepper. Fold in Fontina cheese, half of the Parmesan and the blue cheese. Evenly spread in baking dish.

3. In a small bowl combine remaining Parmesan, Panko, Italian seasoning and olive oil; toss with fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is golden. Sprinkle with parsley if desired.

Yield: 8 Servings

Weight Watchers Points Plus =8 Per Serving
Serving Size = 1/8 of recipe

Nutrition Information

Total Fat (g)18
Cholesterol (mg)47
Sodium (mg)653
Carbohydrate (g)23
Total Sugar (g)3
Fiber (g)2
Protein (g)14
Percent Daily Values are based on a 2,000 calorie diet.