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.
- 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
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