Cheesy and Creamy Potatoe Bake

Yesterday evening, I was craving potatoes and made a potato bake.


Cheesy Potatoe Bake

Initially, I was going to add some of my canned chicken to this dish; however, I decided to make this vegetarian. What’s in it? Well, potatoes, garbanzo beans, red onion, portabella mushrooms, ginger, and other herbs. I cubed the potatoes, placed them in a skillet, and added water. I allowed it to simmer until the potatoes were soft and then put them in a baking dish. I spread a layer of the potato mix and added garbanzo beans and provolone cheese. I repeated this one more time and then placed it into a preheated oven (375F). It took about 15 minutes to cook.

My daughter loved the dish and called it “juicy and yummy!” I’ll take that as a compliment. Guess what: the garbanzo beans were canned, and the portabella mushrooms and ginger were freeze-dried.

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