Ingredients: |
Ingredients: 2 oz Butter
1 lg Onion, finely diced
2 cloves Garlic, minced
10 oz Feta cheese, crumbled
6 large Idaho potatoes, peeled, covered with water
Fresh cracked pepper
2 cups ˝ & ˝
⅔ cup 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 a 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. This mixture can be made ahead. Slice a potato on a mandolin in 1/8” thick slices and line the bottom of an 8x6x2 greased baking dish. Season the layer with pepper. Cover with a layer of onion/feta mix. Do not salt the feta. Add another layer of potatoes and season again with pepper. Cover with a layer of onion/feta mix. Pour over enough ˝ & ˝ to the level of the potatoes. Press down each layer as you create it.
Add another layer of potatoes, pepper, feta mix, cream; another layer of potatoes, pepper, feta mix, cream, top with two layers of potatoes. Cream should only come up to the last layer of potatoes, not covering it.
Cover with foil and cook until cream is bubbling and the potatoes in the middle are fork tender, at least 1 hour. Remove from the oven, top with a thin coating of bread crumbs. Return to the oven uncovered and cook until the crumbs are golden. Remove from the oven, recover with foil and set aside allowing the cream to set up and thicken (about 20 minutes). |
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