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Greek potato gratin recipe

2 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

Ingredients

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
1460kj
350kcal 18%
Fat
21g 29%
Saturates
8g 38%
Sugars
6g 6%
Salt
2.3g 39%

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

Method

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 half 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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