Potato Bake with Corn, Cheese and Garlic

Potato Bake with Corn, Cheese and Garlic

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Fried corn and chillies mixed with garlic and herb cubed potatoes make this dish an ideal meal accompaniment.

  • Recipe serves4-6
  • Preparation time5 minutes
  • Cooking time65 minutes


  • 1 Tablespoon Stork Margarine
  • 1 Onion, finely sliced
  • 410 g Tin whole kernel corn or 375 ml fresh cooked corn
  • 1 Chilli, seeded and finely chopped (optional)
  • 4 Large potatoes, washed, peeled and cubed
  • 1 KNORR Garlic and Herb Potato Bake
  • 450 ml Milk
  • 250 ml grated Cheddar cheese


  • Preheat oven to 180°C.
  • Heat Stork margarine in a frying pan and fry onion until it is soft.
  • Add corn and chilies and continue frying for another 2 min.
  • Arrange the cubed potatoes in a greased, ovenproof dish and spoon over the corn and chilli mixture.
  • Mix the sachet contents with a little milk to make a paste and stir in the remaining milk.
  • Pour over the potatoes, sprinkle with grated cheese and bake for 1 hour until the potatoes are cooked and the cheese is golden brown.