Butternut & Sun Dried Tomato Potato Bake
Serving: 2
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Directions
- Preheat oven to 180°C.
- Layer half the potato slices over the base of a greased ovenproof dish.
- Top with butternut slices and sundried tomatoes, and sprinkle with cumin. Arrange the remaining potato slices on top.
- Mix the Garlic & Herb potato bake 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 minutes until cooked through.
Ingredients
- 3 (120g ea.) waxy/floury potatoes, peeled and thinly sliced
- 1 small butternut, peeled and sliced thinly
- 100 g sundried tomatoes
- 1 ml ground cumin
- 1 sachet potato bake – Garlic & Herb
- 450 ml milk
- 250 ml grated cheddar cheese
- Salt and pepper to taste