crab and sweet corn potato bake

  • 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
  1. Preheat oven to 180°C (350°F). Lightly grease a 6-cup-capacity (1.5L) ovenproof frying pan or skillet. Reserve and set aside ½ cup (90g) of the crab, ¼ cup (40g) of the corn kernels and ½ cup (40g) of the cheese.
  2. Arrange alternate layers of the potato, onion, and the remaining corn, crab and cheese in the pan. Evenly pour over the cream and cover the pan tightly with non-stick baking paper and aluminium foil. Bake for 1 hour 15 minutes.
  3. Remove the foil and baking paper. Add the zucchini and top with the reserved crab, corn and cheese. Sprinkle with salt and pepper. Bake for a further 45 minutes or until golden and the potato is cooked through. Sprinkle with pepper to serve.  Serves 6.

+ Asiago is a semi-hard Italian cow’s milk cheese, sold in specialty grocers and delicatessens. You could also use parmesan or pecorino here.

++ Kipfler and nicola are also varieties of waxy potatoes.

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