Crab And Sweet Corn Potato Bake | Donna Hay
A fancy twist on the humble potato bake. This one pan meal is great for any occasion.
Ingredients
- 2 cups (360g) cooked picked crabmeat
- 3 cobs corn, kernels removed
- 1½ cups (120g) finely grated asiago+
- 1kg Dutch cream (waxy) potatoes++, peeled and thinly sliced
- 1 white onion, thinly sliced into rounds
- ½ cup (125ml) single (pouring) cream
- 100g baby zucchini (courgette), trimmed and halved lengthways
- sea salt and cracked black pepper
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