Roasted Garlic, Potato & Sweetcorn Casserole

Roasted Garlic:

• 1 garlic bulb
• Olive oil
• Salt and pepper
• 2 sprigs fresh thyme

Potato & Sweetcorn Casserole:

• 50g butter
• 500g boiled baby potatoes, halved
• 100g baby corn, chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons lemon pepper
• 1/2 teaspoon chilli flakes
• 1 cup corn kernels
• 1 tin cream-style corn
• 1 tin evaporated milk
• 1 cup grated cheddar cheese

For the Roasted Garlic:

Preheat oven to 180°C. Cut the top off the garlic bulb, then place it into a Le Creuset Holly Mini Cocotte. Drizzle with olive oil, season with salt and pepper and thyme sprigs. Cover with a lid, then leave to roast for 30 minutes or until garlic is soft.

For the Potato & Sweetcorn Casserole:

Heat 1 tablespoon of olive oil and the butter in a Le Creuset Cast Iron Snowflake Shallow Casserole. Add the potatoes and baby corn, then sauté until browned around the edges. Season with salt, thyme, lemon pepper and chilli.

Add corn kernels, creamed corn and evaporated milk, stir well, cover and leave to simmer for 5 minutes. Squeeze the roasted garlic from the papery skin, mash, then stir into the casserole. Sprinkle with cheddar cheese, then bake uncovered in the oven for 15 minutes or until golden on top.

Recipe & Image courtesy of Zola Nene