Thinly sliced, perfectly seasoned potatoes topped with cheese and seasonal vegetables are one of the most delicious, flavorful and easy to prepare side dishes or standalone dishes. Potato casserole with feta comes in many variations - Greek, Mediterranean, with minced meat or vegetarian, depending on your eating habits or the tastes of your guests. Here are some delicious recipes you should try!
This is a recipe for a traditional Greek potato casserole with feta and zucchini, also known as boureki. Such a delicious, rustic meal that can feed a large family and is easy to prepare.
Ingredients for 6 servings:
- 5 Zucchini
- 4 potatoes
- 1 onion
- 2 cloves of garlic
- 200 g feta cheese
- 70 g Parmesan or goat cheese
- 3 tablespoons parsley
- 1/2 cup olive oil
- 2 tomatoes
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
Instructions on how to make the traditional dish at home
- Start by preparing the vegetables: Cut the zucchini into 0.5 cm thick slices. The same goes for the potatoes. Cut the onion into cubes, roughly chop the garlic cloves and parsley.
- Puree the tomatoes in a food processor or grate them with the thick side of a grater.
- Place the chopped vegetables - zucchini, potatoes, onions, garlic, parsley and tomatoes - on a large baking tray (27x37cm).
- Add the olive oil, salt and pepper.
- Crumble the feta cheese with your fingers and add it to the tray.
- Grate the hard cheese and add it to the bowl too.
- Add half a cup of water. Mix all ingredients well.
- Cover with kitchen foil. Bake in a preheated oven at 180°C for 1 hour.
- Remove the foil (if it's too dry, add 1/2 cup water) and bake for another 30 minutes.
Notice: You can also use canned chopped tomatoes instead of fresh tomatoes. In this case, use half a cup of canned tomatoes and add 1 cup of water instead.
storage: You can store leftovers in the refrigerator for up to 3-4 days.
Recipe for Mediterranean potato casserole with feta and béchamel sauce
The perfect recipe for potato casserole with feta! Imagine luscious layers of creamy béchamel sauce, sweet caramelized onions, tangy and salty feta cheese and tender potatoes, topped with crispy bacon and packed with Mediterranean flavors. And all baked to golden perfection!
Ingredients for 8 servings:
- 1.5 kg potatoes, peeled and cut into thin slices
- 2 cloves of garlic, finely chopped
- 2 red onions, chopped
- a pinch of oregano
- 1 tablespoon honey
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup vegetable broth
- 1 cup heavy cream
- 150g feta cheese
- a handful of chopped green onions
- Salt and freshly ground pepper
- 4 slices bacon, diced (optional)
How to prepare the recipe – Follow these steps
For this great potato casserole recipe with feta, finely chop the onion and garlic and fry them in a pan with two tablespoons of olive oil until soft. Add the honey and oregano and stir. Set aside.
- For the béchamel sauce: Melt 2 tablespoons butter in a deep skillet over medium-high heat. Add the flour and whisk into a paste. Add the vegetable stock and whisk, then slowly mix in the cream and continue whisking. You should get a smooth cream. Remove the pan from the heat and season with salt and pepper.
- Peel the potatoes and cut them into thin slices. Add the potatoes to the béchamel sauce and spring onions and stir well.
- Spoon half of the potato mixture into the potato gratin dish in an even layer.
- Add the crumbled feta and half of the onion mixture. Spoon the rest of the potatoes into the dish and spread them evenly. Add the rest of the onion mixture on top and sprinkle with Parmesan cheese.
- Cover the casserole with aluminum foil and bake it in a preheated oven at °C for 1 hour, 30 minutes. Remove the foil in the last 30 minutes.
Serve sprinkled with chopped parsley. Bon appetit!
Vegetable casserole with potatoes – quick and delicious casserole recipes for an uncomplicated mealyou can find here!
