LEKKER CREAMY: Cheesy potato bake

Gesondheid uit die grond uit.

I vaguely remember a TV advertisement aired many years ago with this tagline promoting potatoes and their goodness.

I grew up eating potatoes in everything.

In my ma se huis was vleis maar skaars, jong.

There were always more potatoes in our meals than meat, fish or chicken.

But my momma prayed over her pot all the time and we survived on potato curries and lentil and potato bredie, with R2 se sopbene giving that meal a special flavour.

The flavour of my mother’s love that is, of jy gaan slaap nou!

I remember special days when my sister and I were allowed to peel a few potatoes to fry some chips, but this was a rarity and my mother would sternly remind us that potatoes groei nie op haar rug nie, and we just used what was supposed to be Sunday’s roast potatoes.

My mother always also made the strangest things. She is the original Hilda from 7de Laan with her konkoksies, whipped up like a professional and with that never-to-be-repeated flavour.

I believe I got that love of lekker, unusual flavours from her. My husband will walk in from work on a weekend and say: “Is Hilda alweer innie kombuis”, hy’s baie judgy, want hy is mos a chef.

There are amazing things that you can do with potatoes today that can make you look like a bobaas kokkie.

The usual mash and gravy, chips and roast potatoes are simple and delicious.

Just like our recipes today, which are easy to make, with just a bietjie crazy added in for maximum flavour.

Moenie skrik vir die combos nie asseblief. These are some of the nicest potato recipes out there that can suit any budget.

My mother would be proud of my budget skills, geld groei mos ook nie op my rug nie!

How to make Cheesy Potato Bake


  • 1/4 cup plain flour
  • 2 1/3 cups milk
  • 2 cups grated tasty cheese
  • 1.2kg potatoes, peeled, thinly sliced


Preheat oven to 180°C. Grease a 6cm deep, 24cm square baking dish

Melt butter in a heavy-based saucepan over medium heat. Add flour. Cook, stirring constantly, for 2 minutes, or until bubbly. Remove from heat. Slowly add milk, stirring constantly until well combined. Return to heat. Cook, stirring, until sauce comes to the boil.

Add 1 1/2 cups of cheese. Stir to combine.

Arrange one-third of potatoes, overlapping slightly, over base of baking dish. Sprinkle with salt and pepper. Spoon one-third of the cheese sauce over potatoes. Repeat twice. Sprinkle with remaining cheese. Bake for 1 hour, or until potatoes are tender and top is golden. If top begins to brown too much, cover with foil.