12 large potatoes, peeled and cored
3 cloves garlic, minced
1 large onion, finely chopped
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon dried basil
1 1/2 teaspoons poppy seeds
2 slices bacon
6 slices processed cheese food
Preheat the oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Add potatoes, cover, and cook for 6 to 8 minutes, or until tender but firm. Drain well, and stir in garlic, onion, flour and salt. Return potatoes and tomato mixture to the pot. Stir they coat gently. Pour potatoes into a large baking dish and spoon the onion mixture over them.
Bake uncovered for 10 or 15 minutes, until potatoes are slightly crispy.
Return the potatoes to the baking dish with the tomato mixture, bread cubes, bacon, cheese, and poppy seeds. Bake uncovered for about 20 minutes, or until vegetables are tender.
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