Corn and potato casserole

Press, 6 May 1987, Page 16

Corn and potato casserole

Alison Hoist’s

Food Facts 1.. . J I

Potato casseroles are a popular addition to any buffet meal. This recipe always looks good, and is easy to prepare and cook. It is baked uncovered for the whole of its cooking time, and should form an attractive, golden brown crust.

If you can, bake it in a dish of similar size to the one mentioned. The size of the dish affects the final consistency of the mixture. If it is too deep the mixture turns out more liquid, and if it is too shallow it tends to dry

out sooner. If you have to use a different dish, adjust the amount of liquid, or add more during the cooking time.

I seldom add milk to uncooked potatoes, since it tends to curdle. This liquid is well flavoured, and does not have this problem.

You can use this casserole for the main part of a vegetarian meal, an easy, oven-cooked vegetable dish to accompany unsauced meat, and perhaps a salad, or as part of

a buffet meal. Ikg potatoes 2 medium-large onions 2 cups grated cheese 1 medium or large can creamed corn iy 2 teaspoons instant chicken or green herbs stock 1 cup warm tap water Scrub the potatoes, or peel them if preferred, and slice them thinly.

Slice the onions thinly, grate the cheese, and open the can of corn. Butter or spray an ovenware dish 23cm in diameter with sides about scm high. Arrange a third of the potatoes on the bottom of the dish. Cover them with half the sliced onion, half of the corn (in little blobs if you find it hard to

spread), and sprinkle with a quarter of the cheese. Repeat these layers again, then top with the remaining potato slices, arranging them attractively in overlapping circles if you have the time.

Mix the instant stock with the water and pour this over the potatoes.

Sprinkle with the remaining cheese, and bake uncovered at 180 C for 1% hours, until the potatoes are tender and the top is lightly browned. Leave to stand for 15-30 minutes before serving.

Variations: Add fresh or dried herbs, to suit your taste, to some of the layers. Sprinkle the cheese topping lightly with paprika for a browner top, if desired.