There is something very comforting about potato casserole with feta. Creamy, cheesy potatoes are a truly indulgent dish. Plus, it pairs perfectly with turkey, lamb, beef, or any other meat you're serving. It's the ultimate potato side dish that can be made in advance and combines well with other side dishes. Try these delicious potato casserole recipes for a Mediterranean treat.
These delicious casseroles are a great and quick idea to complete your daily menu. They go perfectly as a side dish with meat dishes or can be served as a vegetarian main course.
Potato casserole with olives, dill and feta
This recipe is a great way to use up leftover mashed potatoes. You can use them as is or add another vegetable if you like.
Preparation:15 minutes
Baking time:30 minutes
Servings:6
Ingredients:
- 1 kg mashed potatoes
- 3 spring onions, sliced
- 2 tablespoons fresh or dried dill
- Salt if necessary because of the olives and feta
- Pepper to taste
- 150g feta cheese, crumbled
- 20 black olives
- 1 drizzle of olive oil
Preparation:
- Preheat the oven to 180°C.
- Mix the potatoes, green onions and dill in a large bowl. Season everything with salt and pepper. If the mixture is too thick, add some milk.
- Pour the mixture onto an ovenproof tray and smooth it out.
- Distribute the cheese and olives evenly on top and drizzle everything with a drizzle of olive oil.
- Bake the casserole for 25-30 minutes and then let it bake briefly on the grill function.
Make your own Greek casserole with potatoes and cheese
With this Greek potato casserole you give a classic home cooking a Mediterranean touch. Crumbled feta, saffron, red pepper and olives are added to the creamy potatoes. Serve itwith simple fried chickenas a delicious addition to a Sunday roast.
Preparation:25 minutes
Cooking time:1 hour
Servings:8
Ingredients:
- 1.5 l vegetable broth
- 1/2 TL Saffron
- 1.25 kg potatoes, peeled and cut into 1/2 cm thick slices
- 1 tbsp olive oil
- 150 ml whipped cream
- 1 red onion, thinly sliced
- 3 whole roasted red peppers from the jar, drained and roughly sliced
- 200g feta cheese, crumbled
- 150g pitted Kalamata or black olives
- 1 teaspoon dried oregano
- Basil leaves for garnish
Preparation:
- Pour the vegetable stock into a large pot with half the saffron. Bring to a boil, add the potatoes and cook for 5 minutes. Then drain them over a bowl and reserve the broth.
- Preheat the oven to 180°C fan.
- Grease a baking dish with half the oil.
- Mix 150 ml of the reserved stock with the cream and the remaining saffron.
- Layer a quarter of the potatoes in the baking dish, then scatter over a third of the red onions and red pepper and a quarter of the cheese, olives and oregano. Repeat the process twice, finishing with a final layer of potatoes, olives and cheese.
- Pour the creamy sauce over and sprinkle everything with oregano and pepper.
- Cover the casserole with aluminum foil.
- Bake for 20 minutes, then remove the foil and bake for another 20-30 minutes until the top is golden and crispy.
- Let the dish rest for 5-10 minutes and garnish with the basil leaves.
Potato casserole with spinach and feta
This vegetarian onePotato gratin reciperequires just a few ingredients and is so easy to make, yet tastes like you've spent an afternoon doing gourmet cooking. Spinach, feta, and cheddar are a simple yet delicious flavor combination, and this dish is a real treat. Serve with a salad or steamed vegetables.
Preparation:20 minutes
Cooking time:40 minutes
Servings:8
Ingredients:
- 3 tablespoons butter, divided
- 3 large Russet potatoes, peeled and cut into 3mm-thick slices
- 1 bag frozen, chopped spinach, thawed and drained
- 220g crumbled feta cheese
- 300g shredded cheddar cheese
- Salt and ground pepper to taste
- 1 teaspoon chopped fresh rosemary
Preparation:
- Preheat the oven to 190°C.
- Grease a baking dish with a tablespoon of butter and set aside.
- Wrap the spinach in several layers of paper towels and twist to remove excess moisture.
- Place the potatoes in a medium pot and cover with cold water. Bring them to a boil. Reduce heat and simmer for 2-3 minutes to partially cook. Carefully pour the potatoes into a colander to drain.
- Cover the bottom of the prepared baking dish with half of the potato slices. Sprinkle with half the feta, all the spinach and half the cheddar.
- Cover the spinach with the remaining potato slices and sprinkle with the remaining feta, cheddar, rosemary, salt and pepper.
- Place the baking dish on a baking sheet and bake until the top is golden brown and the casserole is heated through, about 30 minutes.
- Remove from the oven and allow to cool for 6-8 minutes before slicing and serving.
