Ingredients: |
Ingredients: 2 oz. butter
1 large onion, finely diced
2 cloves garlic, minced
10 oz. feta cheese, crumbled
6 large Idaho potatoes, peeled and covered with water
fresh cracked black pepper
2 C. heavy cream
⅔ C. bread crumbs
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Directions: |
Directions:Melt butter in sauté pan. Add the diced onion and cook until soft but not browned. Add the minced garlic and cook one minute longer. Remove the cooked onions and garlic to a bowl and set aside to cool. When the mixture has reached room temperature, add the crumbled feta and mix well. CAN BE MADE UP TO THREE DAYS IN ADVANCE AND STORED COVERED IN REFRIGERATOR.
Preheat oven to 350°. Slice potatoes as needed to prevent discoloration. Slice ⅛“ thick and line the bottom of a greased 8” square pan. Season the layer with pepper only. Add another layer of potatoes and pepper. Cover with a layer of the onion/feta mix. Pour heavy cream just barely to the level of the potatoes. Press down each layer as it is created; the potatoes should be just sitting in the cream, not completely covered by it.
Repeat the process two more times -- potatoes, pepper, feta/onion and cream; then top with a double layer of potato and pepper. The result will be 8 layers of potato and 3 of onion/feta. When done, press down and make sure the potatoes are just barely sitting in the cream. It is important not to add too much liquid as the potatoes will give off water as they cook.
Cover with foil and cook until cream is bubbling, and more importantly, the potatoes in the center of the dish are fork tender, at least 1 hour. It is better to slightly overcook them than undercook.
Remove from the oven, top with a thin a thin coating of bread crumbs. Return to the oven uncovered and cook until the crumbs are golden.
Remove from oven, recover with foil and set aside in a warm place for the cream to set and thicken for at least 20 minutes. |
This recipe for 1789 Feta Potatoes is from