Creamy sweetcorn and potato bake, perfect side dish for a braai.

Ingredients

• 750 g potatoes, peeled and cut into even slices
• 1 clove garlic, sliced
• 500 ml (2 cups) milk
• 250 ml (1 cup) cream
• 45 ml (3 Tbsp) butter, cut into pieces
• 1 x 410 g can Rhodes Quality Sweetcorn
• 250 ml (1 cup) grated cheddar cheese
• 5 ml (1 tsp) smoked parprika
• salt and freshly cracked black pepper

Method

1. Place the potato slices, garlic and milk in a large saucepan.
2. Bring to the boil and simmer until the potatoes are just tender.
3. Drain the potato slices and reserve the milk.
4. Arrange the potato slices in a baking dish and season well with salt and pepper.
5. Pour the Rhodes Quality Sweetcorn over the potatoes.
6. Place the butter on top of the sweetcorn.
7. Mix together the cream and half of the reserved mill and pour over the bake.
8. Sprinkle the cheese over top and season with salt, pepper and paprika.
9. Bake the potato and sweetcorn bake in an oven that has been preheated to 170ºC for 25 minutes, or until the top is golden and the cream has set.
10. Serve hot.

Servings

Serves 6-8