Potato Bake with Corn, Cheese and Garlic
Fried corn and chillies mixed with garlic and herb cubed potatoes make this dish an ideal meal accompaniment.
Feeds
6People
Preparation time
70Min.
Difficulty
easy
Ingredients
- ungrouped
- 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
- ungrouped
- 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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