White Sauce 60g Flora Plant Butter 60g All-purpose flour 400ml Boiling water 200ml Milk 1 Vegetable stock pot 1 Garlic clove, chopped 600g Potatoes, peeled and thinly sliced 150g Onion, finely sliced 350g Butternut, skin on, washed and sliced 3 Tbsp Brown sugar 50g Peanut brittle 3 Tbsp Sunflower seeds, toasted

Preparation (for 4-6 portion) for



  1. Preheat oven to 180°C. In a pot, melt the Flora Plant Butter™ until boiling. Add the flour and cook for 1 minute, stirring continuously. Add the boiling water and whisk until smooth, adding milk slowly until whisked in all the milk. Add the stock pot and garlic and simmer for 10 minutes, whisking regularly.
  2. Place the sliced potatoes and onion into the white sauce, mix through.
  3. Pour mix into baking container that will accommodate all the mix. Cover with foil and bake in oven at 180°C for 40 minutes.
  4. Place sliced butternut on roasting tray, sprinkle with sugar and cook uncovered in the oven for same time as potato.
  5. After 45 minutes, remove foil from potatoes, place the roasted butternut slices on top of potato bake and grill for 7 – 10 minutes until caramelised.
  6. Garnish with crushed peanut brittle and toasted sunflower seeds.

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