NEW CASTLE —
Preheat oven to 400. Lightly grease a 2-qt. square baking dish; set aside. Scrub potatoes; cut into 1-inch pieces. In large saucepan, cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.
In a large 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 of the Parmesan cheese and the blue cheese. Evenly spread in baking dish.
In a small bowl, combine remaining Parmesan, Panko, Italian seasoning and oil; toss with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is golden. If desired, sprinkle with snipped fresh parsley.