Cheesy Roasted Potato Bake

Preheat oven to 400ºF.

Bring a large pot of lightly salted water to a boil over medium heat. Slice potatoes into ¼-inch slices. Add potatoes to the pot and parboil for about 10 minutes, or until potatoes are slightly tender. Drain potatoes and return to pot.

In a small skillet, melt 1 tablespoon of butter over medium heat. Reduce heat to medium low and add the garlic. Sauté until tender and fragrant, about 1-2 minutes. Add garlic to potatoes along with thyme, cheeses and salt and pepper. Gently stir potatoes to combine ingredients.

Grease a 9 x 13 x 2 inch casserole dish. Evenly spread potatoes in the dish. Pour buttermilk over the mixture. Melt remaining 3 tablespoons of butter and mix with panko breadcrumbs and Italian seasoning. Spread breadcrumbs over top of potatoes.

Place pan in the oven and bake for 20-30 minutes or until bubbly and golden brown. If breadcrumb topping begins to brown too quickly, loosely cover pan with foil.

Serves 8 to 10.