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Greek potato gratin recipe

Greek potato gratin recipe

4 ratings

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 hr 05 mins to cook
  • 350 calories / serving
  • Vegetarian


  • 1.5ltr vegetable stock
  • ½ tsp saffron
  • 1.25kg Desiree or Maris Piper potatoes, peeled and cut into ½ cm slices
  • 1 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
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

  • Fat

    21g 29%
  • Saturates

    8g 38%
  • Sugars

    6g 6%
  • Salt

    2.3g 39%

of the reference intake
Carbohydrate 34g Protein 8.5g Fibre 4g


  1. 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.
  2. Grease a 2-3ltr baking dish with half the oil. Mix 150ml of the reserved stock with the cream and the remaining saffron; season.
  3. 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.
  4. 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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