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Categories:
red potatoes butter garlic thyme cream salt pepper Pecorino-Romano cheese blue cheese olive oil breadcrumbs Parmesan cheese rosemary parsley
Viewed: 70 - Published at: 8 years agoIngredients
- 2 lbs red potatoes or 2 lbs yellow potatoes
- 4 tablespoons butter
- 4 garlic cloves, minced
- 3 sprigs fresh thyme
- 1 cup cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces pecorino romano cheese, shredded
- 4 ounces blue cheese, crumbled
- 2 tablespoons olive oil
- 6 ounces breadcrumbs
- 4 ounces parmesan cheese, shredded
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
Method
- Preheat your oven to 400°F.
- Bring a large pot of water to boil and add a dash of salt. Cut the potatoes into roughly 1-inch cubes. Place the potatoes into the boiling water for 10 to 15 minutes. Drain the potatoes and then return them to the same pan.
- Place the butter, garlic and the thyme in with the potatoes and heat over a low flame until the garlic is just beginning to brown. Discard sprigs of thyme.
- Remove the potatoes from the heat and pour in the cream, salt, pepper, pecorino-Romano cheese and blue cheese. Use the back of a fork or a masher to lightly mash the ingredients together, leaving some lumps in the potatoes if desired.
- Place the potatoes into the bottom of a lightly greased 3-quart casserole dish.
- In a small bowl, combine the olive oil, breadcrumbs, Parmesan cheese, rosemary and parsley. Spoon this mixture over the potatoes and bake the casserole, uncovered, in the oven for 20 minutes.
