Our favorite side dish of thinly sliced potatoes in a luscious creamy cheese sauce!
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This delicious potato gratin with feta is one of my favorite side dishes to make during the holidays. Thinly sliced, perfectly seasoned potatoes baked with garlic, oregano, cream, gruyere and feta cheese make for a comforting, decadent side. It’s so creamy and delicious you’ll want to have it on your Thanksgiving and Christmas dinner table.
My favorite potatoes to use are Yukon golds because they hold up well and have a creamy texture themselves when cooked. I use a mandolin to quickly slice them thin and evenly, but just use a knife if you don’t have one. The whole thing comes together quickly since there’s no béchamel sauce. So, throw it together for the perfect Holiday side dish!
Why you’ll want this gratin on every holiday dinner table
Fluffy, buttery potatoes
Gooey gruyere cheese
Creamy, cheesy herb sauce
A delicious, comforting, creamy, cheesy potato gratin that comes together in no time!
Potato Gratin without béchamel sauce!
- Yukon Gold potatoes –or your favorite baking potato
- Freshly cracked black pepper
- Garlic cloves –grated or minced
- Whole milk
- Heavy cream
- Grated Gruyere cheese –you could substitute white cheddar or gouda cheese
- Feta cheese –good quality sheep’s milk is best
- Dried crushed oregano
How to make Potato Gratin with Feta
- Peel the potatoes, rinse and dry them.
- Slice the potatoes 1/8 – 1/16 inch thick using a sharp knife or mandolin.
- Combine the cream, milk, garlic, salt, pepper, and oregano in a little pitcher and whisk together.
- Grate the Gruyere cheese and crumble the feta. Place both cheeses into a plate and set aside.
Assemble the Casserole:
- Preheat the oven to 350 °F, 180 °C. Grease a 9 x 13-inch baking pan.
- Line the baking pan with a layer of potato slices, sprinkle some of the cheeses over the top and drizzle some of the cream mixture on top.
- Continue making the layers ending with the cheese on top.
- Pour the remaining cream mixture on top.
- Cover the pan with foil and bake for an hour.
- Remove the foil and bake for an additional 1 and 1/2 hours or until the potatoes are fork-tender.
- Allow the casserole to rest for about 30 minutes
I know I said this comes together quickly, but who doesn’t want to save time in the kitchen while cooking a big meal? So, assemble the potato gratin the day before, cover it with foil, and refrigerate it. Set it on the counter for at least 30 minutes to temper a glass dish before baking and bake as per the instructions.
You can also bake your gratin a day ahead and then warm it in the oven to serve. However, it is best baked fresh the day you are serving it.
There is something so comforting about a potato casserole. Creamy, cheesy potatoes are just comfort on a plate. Plus, it goes perfectly with turkey, lamb, beef, or whatever meat you serve during the holidays. It pairs well with other side dishes, too. Try it with my Green Bean Casserole without mushroom soup, Roasted Brussel Sprouts &Shallots with Petimezi, or even my Greek Fall Cabbage Salad. Kali Orexi!
Serve the Potatoes with:
- 3 pounds Yukon Gold potatoes
- 1 and 1/2 teaspoons salt
- 1/2 teaspoon freshly cracked black pepper
- 4-5 garlic cloves, grated
- 1 and 1/2 cups (350 ml) whole milk
- 1 and 1/2 cups (350 ml) heavy cream
- 2 cups (6-7 oz) grated Gruyere cheese
- 6 oz (180g) feta cheese
- 1 teaspoon dried crushed oregano
Preheat the oven to 350 °F, 180 °C. Grease a 9 by 13-inch baking pan.
Peel the potatoes, rinse and dry them.
Slice the potatoes 1/8 - 1/16 inch thick using a sharp knife or a mandolin.
Combine the cream, milk, garlic, salt, pepper, and oregano in a little pitcher and whisk together.
Grate the Gruyere cheese and crumble the feta. Place both cheeses into a plate and set aside.
Assemble the Casserole:
Line the baking pan with a layer of potato slices. Sprinkle some of the cheeses over the top and drizzle some of the cream mixture on top. Continue making the layers ending with the cheese on top. Pour the remaining cream mixture on top.
Cover the pan with foil and bake for an hour.
Remove the foil and bake for an additional 1 and 1/2 hours or until the potatoes are fork tender.
Substitute for the Gruyere cheese: white cheddar or gouda cheese
Make ahead instructions: Assemble the potato gratin, cover with foil and refrigerate. Bake as per the instructions.
The gratin can also be baked a day ahead and then warmed in the oven but it is best baked fresh the day that you are serving it.
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