Potato casserole with cheese and herbs

Potato casserole turns out to be very tasty if you add cheese to it, and the more, the better :)

Ingredients

• Red potatoes - 900 g
• Fontina cheese or similar (grated) - 1 cup (120 g)
• Parmesan or other hard cheese (shredded on a grater) - 1 cup (120 g)
• Blue cheese (crumbled) - 1/3 cup
• Butter - 1/4 cup
• Garlic (chopped) - 3-4 cloves
• Fresh thyme (finely chopped) - 1.5 tsp.
• Buttermilk or sour milk - 1 glass
• Salt - 1/2 tsp
• Ground black pepper - 1/4 tsp.
• Fresh bread crumbs - 1/2 cup
• Olive oil - 1 tbsp. l.
• Dried Italian herbs (crumbled) - 1/4 tsp.
• Fresh parsley for serving (optional)
• Mold oil

Directions

1. Turn on the oven to preheat to 200 degrees. Grease a 2 liter ovenproof dish and set aside.
2. Peel and cut the potatoes into 2.5 cm pieces, boil in salted water until soft, for about 12-15 minutes. Drain the potatoes.
3. In a large skillet over medium heat, melt the butter, add the garlic and thyme, and cook, stirring occasionally, for about 1 minute. Remove the pan from the stove, place the potatoes in it and mash with a fork.
4. Add buttermilk (sour milk) to the pan, season with salt and pepper. Then add the Fontina cheese, 1/2 cup Parmesan cheese and all the blue cheese. Put this mixture into the prepared form.
5. In a small bowl, combine 1/2 cup Parmesan cheese, bread crumbs, olive oil, and Italian herbs and toss. Sprinkle this mixture over the potatoes in a mold.
6. Place the potato dish in a preheated oven and cook the casserole for about 20 minutes, until the top is golden brown.
7. Serve potato casserole, sprinkle with fresh parsley (optional).