| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
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Instructions
- In a large thick bottomed pan combine sliced potatoes and milk over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender. This will take approx 3 mins.
- In a large strainer drain the potatoes and reserve the starchy milk. Add around 1/2 cup milk to the starchy milk to increase its quantity.
- Take a 4″ inch baking tray, run butter and garlic in the bottom. Now arrange the potato slices in the baking dish. Season it with salt and pepper.
- Now sprinkle corn kernels and chopped tomatoes all over.
- Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top. Season it with oregano and chilli flakes.
- Put baking dish into a pre heated oven at 325 degree C and bake for around 15 mins. Now take off the dish and break an egg over the scalloped potatoes and again bake for 10-15mins.
- Remove from oven and serve immediately.
Recipe Notes
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