The most argued-over side dish in the country, and one of the old braai.co.za's most-visited recipes. Creamy under a golden cheese lid, cooked at the fire while the meat gets the attention. The onion-soup sachet is optional but traditional — we don't make the rules.
The most argued-over side dish in the country, and one of the old braai.co.za's most-visited recipes. Creamy under a golden cheese lid, cooked at the fire while the meat gets the attention. The onion-soup sachet is optional but traditional — we don't make the rules.
Read left to right: ingredients merge into steps, steps merge into supper.
| Ingredient | Process → | |||
|---|---|---|---|---|
| Potatoes 1.5 kg, thin | Layer in a buttered dish, seasoning as you go | Pour over · seal with foil | Bake 60–75 min · kettle braai or beside medium coals, coals on the lid | Uncover · cheese on · 15 min more → golden & bubbling |
| Onion & garlic 1 onion, 2 cloves | ||||
| Salt, pepper & nutmeg | ||||
| Cream & milk 250 ml each | Whisk together | |||
| Onion-soup sachet optional | ||||
| Cheddar 150 g, grated | Grated and waiting for the great uncovering | |||
In a kettle braai, or on a grid beside medium coals with coals on the lid. Layer potatoes, onion and garlic in a buttered foil dish or flat potjie, seal with foil, and bake 60–75 minutes until a knife slides through.
No. It is optional, and it is the classic version: whisked into 250 ml cream and 250 ml milk. Cheddar goes on for the last 15 minutes, uncovered, until golden.
Eight, which is why it appears when the cousins do. Give it the side of the fire, and keep the direct coals for the meat.