Butternut & Sun Dried Tomato Potato Bake
Make a hearty butternut and sun-dried tomato potato bake with creamy layers of roasted vegetables and melted cheese. An easy, comforting side or vegetarian main.
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Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Peeler
- Grater
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
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
- pepper
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