Greek potato gratin recipe
Put a Mediterranean twist on a comfort food classic with this Greek potato gratin. Crumbled feta, saffron, red peppers and olives are added to the creamy potatoes – serve with simple roast chicken for a delicious addition to a Sunday roast.
See method- Serves 8
- 25 mins to prepare and 1 hour 5 mins to cook
- 350 calories / serving
Ingredients
- 1.5ltr vegetable stock
- ½ tsp saffron
- 1.25kg Desiree or Maris Piper potatoes, peeled and cut into ½ cm slices
- ½ tbsp olive oil
- 150ml whipping cream
- 1 red onion, thinly sliced
- 3 whole roasted red peppers from a jar, drained and roughly sliced
- 200g pack low-fat salad cheese, crumbled
- 150g pitted Kalamata or black olives
- 1 tsp dried oregano
- basil leaves, to garnish
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Shop ingredientsEach serving contains
- Energy
- 1460kJ 350.0kcal
- Fat
- 21g
- Saturates
- 8g
- Salt
- 2.3g
- Sugars
- 6g
of the Reference intake
Carbohydrate 34.0gProtein 8.5gFibre 4.0g
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- Put the stock in a large saucepan with half the saffron. Bring to the boil, then add the potatoes; boil for 5 mins. Drain over a bowl, reserving the stock. Preheat the oven to gas 6, 200 ̊C, fan 180 ̊C.
- Grease a 2-3ltr baking dish with the oil. Mix 150ml of the reserved stock with the cream and the remaining saffron; season.
- Layer a quarter of the potatoes in the baking dish, then sprinkle over a third of the red onion and red pepper and a quarter of the cheese, olives and oregano. Repeat twice, then finish with a final layer of potatoes, olives and cheese. Pour over the creamy stock, then top with a scattering of oregano and black pepper. Cover with foil.
- Bake for 20 mins, then remove the foil and bake for a further 25-30 mins or until the top is golden and crisp. Leave to stand for 5-10 mins before serving. Top with the basil leaves.
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