This casserole recipe is very versatile. You can add your favourite cooked meat if you want or add mushrooms that have been sauteed with the garlic, onion and celery.
Makes 6-8 servings
Bake: 400°F 20 mins
Ingredients:
2 pounds red potatoes
2-3 garlic cloves, finely chopped or minced
1 onion, finely chopped
1 celery rib, sliced 1/2" on an angle
2 tablespoons fresh parsley, roughly chopped
1/4 cup butter
1 cup buttermilk
1 cup Fontina cheese, shredded
1 cup Parmesan cheese, finely shredded
1/3 cup crumbled Feta cheese
1/2 cup seasoned Italian bread crumbs
1/4 teaspoon dried Oregano, crumbled
1 tablespoon olive oil
Garnish with fresh parsley
Directions:
1. Preheat oven to 400 degrees F. Lightly grease a 2 quart square baking dish and set aside.
2. Scrub potatoes and cut in 1 inch pieces.
3. In a large saucepan cook potatoes in lightly salted boiling water for 15 minutes or until tender.
4. Drain.
5. In a 12 inch skillet saute and stir garlic, onion and celery in butter over medium heat for 2-3 minutes.
6. Add roughly mash potatoes then fold in parsley, buttermilk, 1/2 tsp. salt, and 1/4 tsp. black pepper.
7. Blend in fontina cheese, 1/2 of the Parmesan and Bleu cheese.
8. Evenly spread in the baking dish.
9. In small bowl combine remaining Parmesan, seasoned breadcrumbs, Oregano and oil mix gently with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is lightly golden.
10. Garnish with fresh parsley.
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