Recipe Inspiration

Creamy Potato Bake


  • 600g potatoes, peeled, sliced, and slightly cooked
  • 45ml (3 tbsp) fresh parsley, chopped plus extra to serve
  • 1 x 410g tin Koo Sweet Corn, drained and rinsed
  • 1 x 410g tin Koo Red Kidney Beans, drained and rinsed
  • 3 spring onions, finely chopped
  • 200g bacon bits, lightly fried
  • Salt and pepper, to taste
  • 1 x 410g tin Koo Chakalaka Mild and Spicy
  • 375ml (1 ½ cups) fresh cream
  • 125ml (½ cup) milk
  • 150ml Crosse and Blackwell Mild and Creamy Mayonnaise


  1. Preheat the oven to180°C.
  2. Place the potato slices into a mixing bowl and add the parsley, corn, beans, spring onions, bacon bits and season. Toss to combine well.
  3. Pour the chakalaka into the bottom of a 26cm x 20cm casserole dish and arrange the potato mixture over the top.
  4. Mix the cream and milk well together and pour over the potato mixture. Bake until the potatoes are cooked, and the cream has thickened. Serve drizzled with the C&B Mild and Creamy Mayonnaise with extra parsley while still hot.

Products used:

Mild and Creamy Mayonnaise

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