Tuscan Potato and Cheese Bake

I attended a cocktail party yesterday. The hostess did an amazing job, food , beverages, desserts. beautifully laid out an executed. The hardest part of a cocktail party is bringing together interesting people with diverse back grounds who can keep the party exciting. This party was stellar.
One of the foods served was a lovely potato dish. It was very tasty and complimented the various food dishes. I think you will enjoy this side dish, it can be served with either meat, fish or chicken.
Tuscan Potato and Cheese Bake : 2 lbs red potatoes, 3-4 cloves of garlic minced, 1/2 tsp thyme, 1/4 c butter, 1c buttermilk, 4oz fontina cheese, shredded (1c), 4oz Parmesan cheese, grated (1 scant c), 1/3c blue cheese, 1/2c panko crumbs (Japanese- style bread crumbs), 1/4 tsp Italian seasonings, 1tbsp olive oil, sniped parsley ( optional ). preheat oven to 400'. Lightly grease a 2 quart square baking dish; set aside. Wash potatoes, cut into 1 inch squares leaving skin intact. Place in saucepan and boil until tender. Drain. In a 12 inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in Fontina cheese, half the Parmesan, and the blue cheese. Evenly spread in baking dish. In a small bowl combine remaining Parmesan, panko crumbs, Italian seasoning, and oil; toss with a fork to combine. Evenly sprinkle over potato mixture. Bake 20 mins. or until bubbly and golden. Sprinkle with sniped parsley if desired. Serve 8-10.
Side dishes are like people, some  people are bland and others add that certain something to your day that make them memorable. This potato dish will add just the right flavor to your dinner . It will add not only taste but texture and presence to your meal. Be well.:)