Hot Creamy Sweetcorn Potatoes 1986

450g/ 1lb peeled potatoes, sliced thinly, 300g/ 12oz can of sweetcorn, 140ml/ ¼ pint sour cream, 140ml/ ¼ pint milk, 1 leek sliced, 25g/ 1oz packet pickled onion crisps, Seasoning


Butter an overproof dish, layer potatoes with corn and leeks. Mix together sour cream and milk, season well. Pour over the potatoes. Sprinkle the crisps over the top. Bake for 1 hour at 190c/375f/no.5 until the potatoes are cooked and the top is brown. Serves 4.