Potato Corn Casserole

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INGREDIENTS

5-6 large potatoes

250ml fresh cream Freshly chopped dhania (coriander) 2 teaspoon dhana jeeroo (coriander cumin) powder 1 teaspoon salt Pinch turmeric powder ½ teaspoon white pepper powder 1 teaspoon ground green chillies (or more to taste) 1 tin Koo creamstyle sweetcorn Topping: Grated gouda cheese Roberson's dried mixed herbs Fresh cracked black pepper Or freshly snipped french chives.

METHOD

1. Heat fresh cream on low heat with tinned sweetcorn, chillies, spices and coriander.

2. Wash and prick potatoes all over. 3. Cover with kitchen paper and place in microwave to cook for 10-15min or until a knife inserted easily slides through. 4. Remove skin and cut potatoes into medium sized cubes. 5. Add potatoes to the cream mixture and allow to heat through. 6. Pour into an oven proof dish, cover with foil. 7. Bake in a preheated oven on moderate heat till the sauce thickens. 8. Remove foil, sprinkle cheese and garnish with dried herbs and freshly cracked black pepper. 9. Place back in hot oven to melt cheese. 10. Remove from oven and allow to cool for few minutes before serving. #mamataughtmewellrecipes

INFO / TIPS

Perfect with grilled meats/ as a braai side. BACK TO RECIPE

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