Butternut, Potato and Sundried Tomato Bake

Butternut, Potato and Sundried Tomato Bake

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When it comes to simple dinner recipes, this one’s a winner! Thanks to many delicious ingredients, it’s a potato bake with a difference!

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time40 minutes


  • 5 Medium potatoes, peeled and thinly sliced
  • 1 Small butternut, peeled and thinly sliced
  • 100 g Sundried tomatoes
  • 1 ml Robertsons Cumin
  • 1 KNORR Garlic and Herb Potato Bake
  • 450 ml Milk
  • 250 ml grated Cheddar cheese


  • Preheat oven to 180°C.
  • Layer half the potato slices over the base of a greased, ovenproof dish.
  • Top with butternut slices and sun-dried tomatoes and sprinkle with cumin.
  • Arrange the remaining potato slices on top.
  • Mix the sachet contents with a little of the cold milk to make a smooth paste before adding the rest of the milk.
  • Pour over the potatoes and sprinkle with grated cheese.
  • Bake in a preheated oven for 30-40 min until cooked through.