Potato Gratin with Feta: The Best Holiday Side Dish!

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Get the exact recipe here: https://www.dimitrasdishes.com/potato-gratin-with-feta/

Ingredients
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
Instructions
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.

Allow the casserole to rest for about 30 minutes and serve. Kali Orexi!

Notes
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.

Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony

Its All Greek
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By: LowNotes