This rich and creamy potato gratin with feta cheese brings Mediterranean flair to a beloved comfort dish.
Thinly sliced potatoes layered with tangy feta create the perfect blend of Greek and French cuisines in just 90 minutes of baking time.
Whether you’re hosting a dinner party or planning a cozy family meal, this hearty side dish serves 8 generously and pairs beautifully with any main course. The golden-brown crust and velvety interior make every bite memorable.
Ingredients for Perfect Potato Gratin with Feta
- Potatoes: 1.5 kg, peeled and thinly sliced for even cooking
- Aromatics: 2 garlic cloves (finely chopped), 2 red onions (chopped)
- Herbs & Seasonings: Oregano, salt, and freshly ground pepper
- For the Sauce: 2 tbsp each of butter and flour, 1 cup vegetable stock, 1 cup heavy cream
- Cheese: 150g feta cheese, handful of grated Parmesan
- Extras: 1 tbsp honey, spring onions for garnish
- Optional: 4 rashers bacon, chopped
Step-by-Step Instructions
- Prepare the Base: Sauté chopped onion and garlic in olive oil until tender. Stir in honey and oregano for extra flavor
- Make Béchamel: Create a roux with butter and flour, gradually whisk in stock and cream until smooth. Season well
- Layer Assembly: Combine sliced potatoes with béchamel and spring onions. Layer half in dish, add feta and onion mixture, repeat layers
- Baking: Cover with foil, bake at 180C for 90 minutes. Remove foil for last 30 minutes to achieve golden top
- Final Touch: Top with crispy bacon (if using), crumbled feta, and fresh parsley before serving
Cooking Techniques
Making a creamy potato gratin is easier than you might think! The secret lies in two simple but important steps.
First, getting your béchamel sauce just right – start with a smooth butter and flour paste before slowly adding your liquids.
Second, slice those potatoes nice and thin for even cooking. If you’re new to this, you can use a mandoline slicer or the slicing side of a box grater. Just watch those fingers!
Make It Your Own
This Greek-style potato gratin is super flexible! Here are some tasty twists:
- Switch the feta for goat cheese or halloumi for a different salty kick
- Make it vegetarian by skipping the bacon
- Add some sliced mushrooms between the layers
- Try fresh thyme instead of oregano
- Use milk instead of cream for a lighter version (though it won’t be quite as rich)
- Add a layer of spinach for extra color and nutrients
Storage Tips
Potato gratin makes amazing leftovers! Keep it in an airtight container in your fridge for up to 3 days. When you’re ready to eat, pop it in the oven at 350°F (175°C) for about 15-20 minutes until it’s hot all the way through.
Add a splash of milk before reheating if it seems dry. The feta cheese might make it a bit more crumbly when reheated, but it’ll still taste great!
Perfect Pairings
This hearty potato gratin works beautifully as both a side dish and a main course. Serve it as a side with roasted chicken or grilled lamb for a Greek-inspired feast.
For a cozy vegetarian meal, pair it with a simple green salad dressed in lemon and olive oil. Some crusty bread on the side is perfect for soaking up the creamy sauce!
Perfect Potato gratin with Feta cheese
Equipment
- Baking Dish
- Pan
Ingredients
Main Ingredients
- 1.5 kg potatoes peeled and thinly sliced
- 2 cloves garlic finely chopped
- 2 red onions chopped
- 1 pinch oregano
- 1 tbsp honey
- 2 tbsp butter
- 2 tbsp flour
- 1 cup vegetable stock
- 1 cup heavy cream
- 150 g feta cheese
- 1 handful spring onion chopped
- 1 handful Parmesan cheese grated
- 4 rashers bacon chopped (optional)
Instructions
- To prepare these amazing potato gratin recipe, finely chop the onion and garlic. Into a hot pan, add 2 tbsps of olive oil and sauté the onion and garlic, until tender. Add the honey and oregano and stir. Set aside.
- For the béchamel sauce, melt 2 tbsps of butter into a deep pan, over medium heat. Add the flour and whisk to make a paste. Add the vegetable stock, whilst whisking and then pour in the cream, a little bit at a time, whilst whisking, to form a smooth cream. Remove from the heat and season with salt and pepper.
- Peel and thinly slice the potatoes. Add the potatoes in the béchamel sauce and the spring onions and stir well. Spoon half of the potatoes mixture into the potato gratin dish in an even layer. Add the crumbled feta cheese and half of the onion mixture. Spoon the rest of the potatoes into the dish and even. Top with the rest of the onion mixture and sprinkle with Parmesan.
- Cover with aluminium foil and bake in preheated oven at 180C for 1 hour 30 minutes. Remove the foil the last 30 minutes, so that the potatoes are nicely coloured.
- Serve with some crispy fried bacon on top, sprinkle with crumbled feta cheese and chopped parsley. Enjoy!