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Potato Bake with Corn, Cheese and Garlic

Potato Bake with Corn, Cheese and Garlic 
  • 6 People
  • 70 min.
  • easy 
Fried corn and chillies mixed with garlic and herb cubed potatoes make this dish an ideal meal accompaniment. 
Ingredients
  • 1 tbsp Stork margarine
  • 1 onion, finely sliced
  • 410 g tin kernel corn or 375 ml fresh corn, whole and cooked
  • 1 chilli, finely chopped (optional, seeded)
  • 4 large potatoes, washed, peeled and cubed
  • 1 Knorr Creamy garlic and Herb Potato Bake
  • 450 ml milk
  • 250 ml cheddar cheese, grated
Cooking Method

  1. Preheat oven to 180°C.

  2. Heat Stork margarine in a frying pan and fry onion until it is soft.

  3. Add corn and chilies and continue frying for another 2 min.

  4. Arrange the cubed potatoes in a greased, ovenproof dish and spoon over the corn and chilli mixture.

  5. Mix the sachet contents with a little milk to make a paste and stir in the remaining milk.

  6. Pour over the potatoes, sprinkle with grated cheese and bake for 1 hour until the potatoes are cooked and the cheese is golden brown.

  7. Potato Bake with Corn, Cheese and Garlic

  8. Better For You Tips : For a delicious potato bake with an extra nutritious kick, add in a punnet of sliced, sauteed button mushrooms together with some chopped spinach

  • Nut Free
  • Dairy Free
  • Gluten Free

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