Corn, Garlic and Herb Potato Bake


  • 1 tablespoon Stork Margarine
  • 1 Onion, finely sliced
  • 410 gram Tin whole kernel corn or 375 ml fresh cooked corn
  • 1 Chilli, seeded and finely chopped (optional)
  • 4 Large potatoes, washed, peeled and cubed
  • 1 KNORR Garlic & Herb Potato Bake
  • 450 millilitre Milk
  • + 1 more ingredients
    • 250 millilitre grated Cheddar cheese

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 wi...

View full recipe at SpringPad


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