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Potato bake |

potato-bakePotato bake is a must have at any braai and this potato bake recipe is great just as it is or you can add, like I often do, tasty little extra’s like bacon bits and mushrooms or even a little chopped green pepper to liven it up. It’s a really creamy recipe that is definitly not for dieters but with summer almost upon us and the December holiday braai beconing, you will want to keep this one. It really takes little effort and adds so much, make it your own by adding your favorite flavors. (6 people)

What you need

4 large potatoes, thinly sliced
1 large onion finely sliced (optional but recommended)
250ml cream
Granular chicken stock from Ina Paarman or Woolworths or Ina Paarmans potato spice
Cheddar cheese

The process

Take an oven dish of about 30cm by 20cm and 10cm high, butter it lightly by taking a piece of the butter wrapping or cling film, and spreading the butter over the base and sides of the dish.

Place layers of potato, a light sprinkle of stock and a few onion rings. repeat until you are almost to the top of the dish. (If you are adding bacon bits and mushrooms, cook the bacon first and add a few of each between the layers)

I also put a thin layer of grated cheese in between on every second layer of potato sometimes.

Now pour over the cream, place the lid on or cover with with alluminium foil and bake in a 180 Celsius oven for 40 minutes.

Take off the lid, add a nice layer of grated cheddar cheese and place back in the oven for a further 15 minutes or so until the topping is melted and bubbling.

That’s it braai heaven… Try this butterfly lamb for a nice change around the braai.

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11 Responses to “Potato bake”

  1. Eva Zsuzsa says:

    Hi Graham… I Love been creative and trying out different Potato Bakes for my Braai/Barbecue Guests… Wow!! Your receipe here was delicious…

    Thankyou & Kind Regards

  2. Lara says:

    Hi Graham…

    Could I bake this and then warm it up the following evening in the oven for sups and just add cheese? Limited time to cook it for b/day party tomorrow! what would you suggest?


    • Graham says:

      Hi lara, that will work very well but it will need at least 20 minutes or so in the oven to warm through completely so take it about about 20 minutes earlier the day before and pop it in the oven for about 1/2 an hour the next day. Enjoy it, G

  3. Liesl says:

    Hi Graham,

    I found that a sprinkle of white onion soup powder between each layer of potatoes also works very well if you do not have chicken stock powder.

    Thanks for continually inspiring me with your flop proof recipes!

    • Graham says:

      Thats a great idea Liesl, powdered soups are excellent for flavouring and also great to add to gravy.. I’m so glad you are inspired, cooking is such great fun and the more fun you have the better they taste. Put on some music, pour a glass of wine and dance around in the kitchen… your family may think you have gone crazy, but what the hell… they will love the food and soon be joining you. Have a fantastic weekend. G

  4. Simone says:

    Hi Graham

    Your potato bake sounds divine!
    My version is to boil sliced potatoes until just soft, then layer in a dish with mushroom beshemel, and top with cheese. I usually sprinkle dried mixed herbs on top and bake for about 30mins.

    I usually dont have much time to prepare meals when I’m home from work so this method is quick and indulgent. I will definitely try yours next 🙂

  5. Koek! says:

    I could eat an entire bowl of that ALL ON ITS OWN for supper…

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