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#WFD – Potato Bake with Corn, Cheese and Garlic
Bake for 1 hour until the potatoes are cooked and the cheese is golden brown.
POLOKWANE – If you’re looking for a delicious side dish to go with your meat at dinner time tonight, why not try this delicious potato bake.
What’s for Dinner says 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
- 410g 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 x KNORR Creamy Garlic and Herb Potato Bake
- 450ml milk
- 250ml cheddar cheese, grated
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.
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