Greek Potato Casserole

Rating: 3.80 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)


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Cool the meat, dry it, cut into short strips 1-2 cm wide, mix with 2 tsp of the herb mixture and the oil. Marinate in the icebox for 30 minutes. Rinse the potatoes and sauté in a little tap water with the lid closed until soft. Rinse and clean the peppers, cut into 1-2 cm cubes. Remove the skin from the onion and cut into half rings. Clean the melanzani, rinse them, split them into slices, season with salt, put them on top of each other and let them cook for 1500 cmin.

Peel and squeeze the garlic, mix with sour salt and whipped cream, leave to cool. Cut 125 g of feta cheese into small cubes, mash with a fork.

Brown meat in a hot frying pan around it, remove. Sauté onion and bell pepper, season with salt and bell pepper, remove. Dry melanzane, brown briefly on both sides in remaining pan fat, season with gyros spice, remove. Preheat oven to 175 degrees.

Remove peel from potatoes, mash. Mix the crumbled sheep’s cheese in the hot cow’s milk, then stir into the mashed potatoes with 1 tbsp. butter. Spread melanzan slices on a greased gratin dish. Brush some garlic cream, then layer onion, bell pepper, meat and the remaining garlic cream. As a last step, add the puree. Add butter flakes and the remaining feta cheese crumbled on top, bake in the oven for 40 minutes.

Serve with

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