This creamy, indulgent potato bake is a nostalgic South African braai favourite, made even richer with the addition of smooth cream cheese
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 90 minutes |
| Serves | 6-8 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 350 |
| Fat | 22g |
| Saturates | 14g |
| Protein | 7g |
| Carbs | 32g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C or gas mark 4. Lightly butter a large, shallow ovenproof dish.
Using a sharp knife or mandolin, slice the potatoes into 5mm-thick slices. Arrange them in layers in the buttered dish.
Peel and crush the garlic. In a jug, whisk together the cream, softened cream cheese, garlic, pepper, rosemary and onion soup powder until smooth.
Pour over the potatoes. Cover the dish with aluminium foil and bake 1 hour, then remove the foil and bake for a further 25-30 minutes, or until golden and cooked through and most of the liquid has been absorbed.
Remove the foil. Sprinkle the Cheddar cheese evenly over the top. Bake for 5–10 minutes, or until the cheese is bubbling and golden.
Serve warm.
