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Preheat the oven to 180C.
Start by washing each vegetable well in water.
Trim each vegetable if necessary, keeping the skin on.
Thinly slice each vegetable, no thicker than ½ cm.
Start arrange the vegetables into your baking dish. Line them standing up against the side of your dish. Continue layering them, standing up.
Empty the Knorr Creamy Garlic & Herb Potato Bake sachet into a bowl with the thyme leaves.
Whisk together the cream and milk. Add a dash to the sachet mix and whisk to form a smooth paste. Add the remaining liquid to it and season with Robertson’s Black Pepper.
Pour the mixture over the vegetables.
Place in the oven and bake for 1 hour.
Serve hot, as a side dish.