Corn and Potato Bake

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1. 1

   Preheat your oven to 180°C (350°F) and lightly grease a 2-litre (approximately 20x20cm) baking dish.

   Cirka 2 min

   Kockens tips: Greasing the dish prevents the bake from sticking and makes cleanup easier.

2. 2

   Place the cubed potatoes in a large pot and cover with cold, salted water.

   Cirka 2 min

3. 3

   Bring the pot to a boil and cook the potatoes for 10-15 minutes, or until just tender when pierced with a fork.

   Cirka 15 min

   Kockens tips: Be careful not to overcook the potatoes, as they will continue to cook in the oven.

4. 4

   Drain the potatoes thoroughly in a colander and return them to the hot, empty pot.

   Cirka 2 min

5. 5

   Add the butter, milk, salt, and black pepper to the potatoes, then gently stir to coat everything.

   Cirka 2 min

   Kockens tips: The heat from the potatoes will melt the butter and warm the milk.

6. 6

   Gently fold in the sweetcorn and the cheddar cheese designated for the mixture.

   Cirka 2 min

   Kockens tips: Stir gently to avoid mashing the potatoes completely; some texture is desirable.

7. 7

   Transfer the potato mixture to the prepared baking dish and spread it into an even layer.

   Cirka 2 min

8. 8

   Sprinkle the remaining cheddar cheese for the topping evenly over the surface.

   Cirka 1 min

9. 9

   Bake for 20-25 minutes, until the cheese is melted, golden brown, and the casserole is bubbly.

   Cirka 25 min

   Kockens tips: If you want a crispier top, you can place it under the broiler for the last 1-2 minutes, watching carefully.

10. 10

    Remove from the oven and let it rest for 5 minutes before serving.

    Cirka 5 min

    Kockens tips: Resting allows the casserole to set, making it easier to serve.

11. 11

    Garnish with fresh parsley, if desired, and serve warm.

    Cirka 1 min