Butternut & Sundried Tomato Potato Bake

A potato bake with a difference! Using butternut and sundried tomatoes is a sure way to impress your guests.

370 g washed potatoes, peeled and thinly sliced
1 sachet Knorr Garlic & Herb Potato Bake
100 g sundried tomatoes
450 ml milk
1 small butternut, peeled and thinly sliced
250 ml grated Cheddar cheese
1 ml ground cumin

Preheat oven to 180°C. Layer half the potato slices over the base of a greased, ovenproof dish. Top with butternut slices and sun-dried tomatoes and sprinkle with cumin. Arrange the remaining potato slices on top. Mix the sachet contents with a little of the cold milk to make a smooth paste before adding the rest of the milk. Pour over the potatoes and sprinkle with grated cheese. Bake in a preheated oven for 30–40 min until cooked

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