Serves 8 | Prep time: 15 mins | Cook time: 40 mins.

Vegetarian, nut free.


  • 600g white potato, peeled and chopped
  • 1 medium sweet potato, peeled and chopped
  • 50g butter
  • 1 garlic clove, roughly chopped
  • ¼ cup flour
  • 2 cups milk
  • ½ cup vegetable stock
  • 2 cups grated cheddar cheese
  • ½ cup Glucerna powder
  • 2 tbsp sour cream
  • 2 spring onions, finely chopped
  • Salt and pepper to taste


  1. Cook potatoes in a pot of boiling water for 12 minutes or until tender. Drain and set aside.
  2. Preheat oven to 180°C.
  3. Add butter and garlic to a medium pot over medium heat. Stir continuously until the butter has completely melted. Add flour and stir for 2 minutes. Slowly add milk and stock until well combined and stir until the sauce comes to the boil.
  4. Remove from the heat and stir through Glucerna powder, seasoning, spring onions, sour cream and half the cheese.
  5. Add the potatoes to a baking dish and cover with cheesy mixture. Sprinkle with remaining cheese and bake for 20 minutes
Print Friendly, PDF & Email

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!