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| Main Ingredients | Creamed Sweet Corns, Potatoes |
| Cuisine | American |
| Course | Main Course Vegetarian |
| Prep Time | 26-30 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1 tin creamed sweet corn
- 5 large potatoes, boiled and diced
- 1 tablespoon oil
- 1 medium onion, finely chopped
- 1/2 cup milk
- Salt to taste
- 1/2 teaspoon black pepper powder
- 3 tablespoons butter
- 3/4 cup bread crumbs
- 3/4 cup grated cheese
Method
- Heat oil in a kadai. Fry onion till light golden. Add diced boiled potatoes and cook for two three minutes. Mix cream-style sweet corn with half a cup of milk. Add to potatoes. Add salt to taste and pepper powder.
- Preheat oven to 180° C. Grease a baking dish with butter. Pour potato mixture and level the surface. Cover generously with breadcrumbs.
- Melt remaining butter and pour evenly over the breadcrumbs. Cover generously with grated cheese. Bake in the preheated oven at 180° C for eight to ten minutes or till cheese melts and is light golden.
- Serve with warm garlic bread.
Nutrition Info
| Calories | 399.275 |
| Carbohydrates | 60.1975 |
| Protein | 16.385 |
| Fat | 2.32 |
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