Boureki from Chania is a zucchini and potato gratin filled with Greek cheeses. It’s a delicious vegetarian meal that can also be served as a side on special occasions. Delicious all on it’s own and even better with a nice salad and some hearty bread.
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Cretan Boureki from Chania: Zucchini, Potato & Cheese Gratin
Boureki is a zucchini and potato gratin from the city of Chania in Crete. It's rich and tasty with all of the Greek cheeses: feta, ricotta, and kefalotiri. This dish is a great option for entertaining because it can me made ahead.
Ingredients
For the Vegetables
- 3 large potatoes, peeled and thinly sliced, about ⅛-inch (3-mm) thick
- 3 medium-large zucchini, thinly sliced, about ⅛-inch (3-mm) thick
- Salt, as needed
- Freshly ground black pepper, to taste
- 1 teaspoon dried oregano
- 1 cup extra-virgin olive oil, divided
- ½ cup all-purpose flour, for lightly dusting the layers
- ¾ cup heavy whipping cream
For the Cheese Layer
- 8 ounces ricotta cheese, preferably drained if very wet
- 8 ounces feta cheese, crumbled
- 8 ounces kefalotyri or Parmesan cheese, shredded, divided
For the Onion & Herb Layer
- 1 small onion, finely chopped
- ½ cup finely chopped fresh mint
- 1 cup finely chopped fresh parsley
Instructions
Notes
Drain the zucchini well: Zucchini contains a lot of water. Salting it ahead of time and patting it dry is important for a rich, concentrated Boureki rather than a watery one.
Slice the vegetables evenly: A mandoline makes quick work of the potatoes and zucchini and helps them cook at the same rate. If slicing by hand, simply try to keep the slices as uniform as possible.
About the flour: The light dusting of flour between the layers absorbs some of the vegetable juices as the Boureki bakes and helps create its characteristic creamy texture. You don't need a heavy coating.
Kefalotyri vs. Parmesan: Kefalotyri gives the dish a more distinctly Greek flavor, but Parmesan is an excellent substitute and is much easier to find.
Ricotta: If your ricotta is particularly wet, drain it before assembling the dish. This is another easy way to prevent excess liquid in the finished Boureki.
Make-ahead: Assemble the Boureki, cover tightly, and refrigerate until ready to bake. Because the dish will be cold, allow a little additional baking time as needed.
Don't rush the baking time: Boureki is meant to bake slowly. The long covered bake allows the potatoes and zucchini to become wonderfully tender while all of the herbs, cheeses, olive oil, and vegetable juices meld together.
Let it rest: Boureki is delicious piping hot, warm, or even at room temperature. I actually prefer letting it rest before serving because the flavors settle and the layers hold together beautifully.
To store: Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the oven or microwave.
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Your Boureki recipe is divine. Divine!!!! It’s my new favorite. I’m throwing the others away. It’s perfection. ❤️
Can this dish be prepared in advance and finished the next day? I was thinking I could do it up to after the long covered bake and save the browning for the day of. What do you think?
Yes, you could do that.
I am wondering if this can be cooked and frozen or would it get mushy?
You can freeze it, but it will not be as good as fresh.
This boureki is fantastic. It tastes just like the ones I have had in many places on Crete. Really pleased to be able to cook it at home.
Are the directions for this accurate? 10×10 pan and baking for 2 1/2 hours?
A 10 star recipe**********
My great aunt used to make this dish as a side for every family get-together. She never gave her recipes to anyone!!!! By the Grace’s of God, this Boureki recipe is the exact recipe as I remember it to be. You brought back such happy, lost memories!!! Looking forward to 2022 and baking and cooking with you another year.
May you and your beautiful family have a Merry Christmas and a healthy New Year.
Thank you and I’m so glad that you found the recipe that you were looking for!Wishing you and your family a very Happy & Healthy New year!!
The ingredient list calls for 1/2 cup of flour, but step by step instructions don’t mention using it. I assume it’s meant to thicken heavy cream before adding to the dish.
Also, I am not sure I would add more salt to the drained and dried zucchini, you could easily over season them this way. I would taste first and determine how much salt they retained.
This looks wonderful but as I am VERY lactose-intolerant, can I substitute the heavy cream for yoghurt ?
I’ve never tried that but yes, I think that you might be able to water it down and it should work 🙂 Let me know how it goes.
Is the total cook time of 2 1/2 hours accurate?
Thanks for clarification!
Yes, it is 🙂 It takes time but will be well worth it. Enjoy
The recipe on line is different? Is there a reason?,
Great recipe Last line – I think you mean crumple the baking paper not crumble it!!!
haha! Yes, thank you 🙂
Dimitra, I made your Boureki recipe it was the best, can’t wait for everyone to come over and try it. I couldn’t wait I give it 10 stars.
Omg beautiful.I added some sliced capsicum in between layers and had some sauerkraut to use and put a sprinkling of that in between.It added a absolutely delicious sour note .Stuffed myself silly.Great dish and can’t wait to cook for friends.
That sounds absolutely delicious! The addition of capsicum and sauerkraut must have really elevated the flavors with that perfect balance of sweetness and sourness. I’m sure your friends will love it too! Keep me posted on how it turns out when you cook for them—I’m sure it’ll be a hit!
love the recipe. can u pls let us know whenever possible what we are able to freeze or not, like this dish
So glad you loved the recipe—thank you! 😊 And yes, great suggestion. I’ll start adding freezer-friendly notes when possible. For this Cretan Boureki, you can freeze it before baking! Just assemble the whole dish, cover it tightly with plastic wrap and foil, and freeze it. When you’re ready to cook, bake it straight from frozen—just add extra time in the oven. Freezing after baking works too, but the potatoes and zucchini may soften a bit more when reheated. Hope that helps!