Back when I was a graduate student, my friend from Bulgaria inspired me to try out this dish, one of her favourites. Since then, this gratin is among the alternatives to gratins. It can be as a side for a casual dinner or a part of a more elaborate menu.
Serves: 6
Time: 1,5 hours
Difficulty: medium
Serves: 6
Time: 1,5 hours
Difficulty: medium
- 1 kg potatoes, sliced very thinly
- 200 grams feta cheese
- 100 ml vegetable oil
- 300 ml Greek or Balkan-style plain yogurt
- 3 eggs, beaten
- salt, pepper to taste
- Preheat the oven to 375F. Grease an oven-proof / pyrex dish and layer 1/3 of the pototaes, cover with 1/3 of feta, followed by another 2 layers of potato and feta.
- Mix yogurt and eggs, add salt and pepper, beat slightly. Pour over the potatoes.
- Cover the dish with foil and bake for one hour.
- In an hour remove the foil and bake for another 20 minutes till the top is golden brown.
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