Corn And Potato Bake

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

1. 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.
2. Preheat oven to 180° C. Grease a baking dish with butter. Pour potato mixture and level the surface. Cover generously with breadcrumbs.
3. 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.
4. Serve with warm garlic bread.

Nutrition Info