The #Straatbraai potato bake

The Scenic Drive searched for the perfect potato bake to take with us to the first #Straatbraai of the season, and many of our listeners responded to our call. 

A recipe from Isabelle Esterhuizen of Valleria, Pretoria caught our eye. Isabelle tells us the recipe earned her a spot on TV in an episode of VIA's Kook, Proe, Liefde? presented by Shaleen Surtie-Richards. 

We'll be sampling this dish today as part of Takeaway Wednesday before bringing it along for the braai on Friday.

Ingredients

6 - 8 medium potatoes

Olive oil for frying

1 – 2 medium onions

Garlic fresh clove/teaspoon (depends on how much garlic you want in)

250g diced bacon

250g Mushroom cut into pieces

½ Green/red pepper diced (optional)

Aromat

Black pepper

Origanum

1 cube of chicken stock mix with ¼ cup of hot water

500 ml cream

1 Packet White Onion Soup powder

1 cup Cheddar cheese

Parsley and paprika

Method

1. It all depends on how you like potatoes peeled or un peeled.  Cut into small cubes and cook until soft (not to soft)
2. Prepare the following while waiting.
3. Mix cream and onion soup powder and let it stand while preparing the rest.
4. Fry in a big pan the onions, garlic and bacon in olive oil.  Add the mushrooms and pepper, add the spices Aromat, Ground black pepper and origanum.  
5. Mix in the chicken stock and fry a few minutes.
6. Drain the potatoes and add to the mixture.  Stir carefully not to mash the potatoes.
7. Add the cream and white onion soup to the potatos and cooked for 5 minutes.
8. Put in an oven proof dish.
9. Grate Cheese and put on top of the dish.  Sprinkle parley and paprika over and bake at 180°C for 25 min in the middle of the oven.