KEEPING GREEN AND LEAN WITH AGNES AUGUSTHY E.g. Jun. 2014. | Page 10

POTATO AND CORN BAKE

Ingredients and Method

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Potatoes – 6 medium (sliced)

Sweet corn kernels – 1 cup

Garlic – 1 tsp finely chopped

Celery – 2 tbsp chopped

Cheese – 1cup grated

Italian seasoning 1 ¼ tsp

Salt- ½ tsp

Butter – 3 tbsp

Olive oil – 1 tbsp

Bread crumbs – 2 tbsp

1) Boil sliced potatoes in salted water. Remove and drain.

2) Heat 2 tbsp of butter and olive oil in a pan, add the garlic and celery and stir for 1 minute.

3) Then add the sweet corn kernels and stir in 1 tsp Italian seasoning. Stir and remove from heat.

4) Layer the sliced potatoes in a greased baking dish and add ½ the corn.

5) Spread well over the potatoes and add ½ cup grated cheese.

Then again layer with sliced potatoes, add the remaining corn and cheese. Layer finally with sliced potatoes.

6) Sprinkle the bread crumbs and remaining Italian seasoning on the final layer of potatoes.

7) Melt 1 tbsp of butter and pour over this and then bake for 20 minutes at 180 degrees C.

4-6

EASY

30 MIN