About the Recipe
A Truter-Filmalter family favourite – creamy, comforting, and always a hit at a braai.
This sweet corn potato bake is one of those unassuming dishes that quietly steals the show. Shared and perfected between the Truters and Filmalters over many braais and family gatherings, it’s easy to make, budget-friendly, and endlessly adaptable. Whether you're feeding a crowd or just craving something nostalgic, this bake is bound to become a go-to in your kitchen too.
Ingredients
4 medium potatoes, peeled and sliced
1 tin sweetcorn kernels (or use fresh/frozen)
1 small onion, finely chopped
1 clove garlic, minced
1 packet white onion soup mix
1 cup cream (or half cream, half milk)
1 cup grated cheese
Salt & pepper to taste
Optional garnish: chopped chives or parsley
Instructions
Preheat oven to 180°C.
Parboil the potato slices for 5–7 minutes until just tender. Drain and set aside.
Sauté the onion and garlic in a little oil until soft and fragrant.
Mix the cream with the white onion soup powder and sweetcorn in a bowl.
Layer in a greased baking dish: start with potatoes, then the sweetcorn mixture, and top with the sautéed onion and garlic. Repeat if needed.
Top with grated cheese and season with salt and pepper.
Bake uncovered for 30–35 minutes until golden and bubbling.
Garnish with fresh herbs before serving.
