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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.

Preparation time


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

Preparation method

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.
Potato Bake with Corn, Cheese and Garlic
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

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