Potato and feta gratin
Dimitra's Dishes · ♥ 578 likes · 7.6K views · 5 min video
Read about feta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 lb potatoes
Peel the potatoes, rinse well under cold water and pat dry.
Slice thinly and evenly on a mandolin, or with a sharp knife; work quickly so they do not brown.
- 6 oz feta cheese
- 1½ cup heavy whipping cream
- 1½ cup whole milk
- 1½ tsp salt
- ½ tsp freshly cracked black pepper
- 1 tsp dried oregano
- 4 cloves grated garlic cloves
Mix the cream, milk, salt, pepper, oregano and grated garlic; no bechamel is needed.
In a 9 by 13 inch pan, layer potatoes, a little of the cream mixture (stirred each time so the garlic and salt do not sink) and some cheese, repeating and ending with cheese. Sprinkle with a little oregano.
Layering in the pan
Cover with foil and bake on the centre rack at 350F for an hour.
Uncover and bake another hour to an hour and a half, until the potatoes are completely fork tender.
Let sit at room temperature so the potatoes absorb the juices; serve warm or at room temperature.