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Cheesy Roasted Potato Bake



Preheat oven to 400 degrees F.
Bring a large pot of lightly salted water to a boil over medium heat.
Slice potatoes into 1/4-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.
Saute 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.