Rosemary and Biltong Potato Bake

Prep Time
30 mins

Cook Time
1½ hours

6 people

This Rosemary and biltong Potatoe Bake, can be served on most occasions, as a side when you are having a braai (barbeque), or as a meal on its own, even with cold meats and salads, you decide!!

Traditional Oven Temperatures

  • 325° F
  • 350° F
  • 375° F
  • 400°F
  • 165° C
  • 177° C
  • 190° C
  • 200° C
  • Slow
  • Moderate
  • Moderate
  • Moderately Hot

The Sauce for Rosemary and Potato bake


  • 2 T Olive Oil
  • 1 T butter
  • 2-3 Rosemary sprigs, leaves stripped and twigs discarded.
  • 2 bay leaves
  • 1 red onion chopped
  • 4 garlic cloves crushed
  • 1T Flour
  • ½ cup cream
  • 1 cup milk
  • ¼ cup biltong Powder


  • Heat the olive oil and butter in a small saucepan.   Add the rosemary and bay leaves and stir-fry until fragrant.
  • Add the onion and garlic and fry until soft and translucent. Reduce the heat and stir in the flour.
  • Mix the cream and milk and add a little at a time to the flour mixture.  Stir continuously to prevent lumps.   Continue until the sauce has thickened and starts to simmer.
  • Stir in the biltong powder and season with salt and pepper.   Remove and discard the bay leaves and set the rosemary and biltong  sauce aside.


Potato and Rosemary Bake Filling


  • 8 Potatoes, peeled
  • 100g mozzarella cheese, grated 
  •  Rosemary
  • Freshly ground Pepper


  • Cut the potatoes into paper-thin slices.
  • Pour a third of the sauce into the bottom of the prepared ovenproof dish.
  • Add 3 layers of potato slices.
  • Pour in another third of the sauce and add another 3 layers of potato slices
  • Top with the remaining sauce
  • The pre-heated oven to 180°C should now be ready to use.
  • Sprinkle the mozzarella cheese on top, cover the dish with foil and bake for an hour. 
  •  Remove the foil and bake for another 15-30 minutes or until the cheese is golden brown and the potatoes are cooked and soft.
  • Sprinkle the extra rosemary over the top and season with pepper.

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