Recipe by Bethegg
"This was created out of ingredients I had in my fridge before heading on vacation. Amazed at the outcome and my hubby was sad there wasn't more. It's delicious! Experiment with the quantities since I really added what was already here in my kitchen at the time. I thought it would be dry, but it wasn't. As a precaution, I made a warm cheese sauce for adding on top while eating. It wasn't necessary, but it was delicious. Enjoy!"
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olive oil, divided
sliced prosciutto, or more to taste
small potatoes, sliced thinly lengthwise
1 (4 ounce)
ball fresh mozzarella cheese, thinly sliced
1/2 (6 ounce) jar
sliced mushrooms, drained
ground black pepper
finely chopped green onion
This was an ok potato dish, but not one I can see myself making again. I used fresh baby bella mushrooms because I'm not a fan of cans, but other than that followed the recipe (sans the green onion; I couldn't see buying them for such a scant amount). The end result was quite watery (the tomatoes?) and the potatoes weren't quite done, despite a very thin cut. Mr. LTH thought it was "fine", but I found myself picking out the mozzarella! THANKS for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Prosciutto Potato Bake
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 279
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