Bulgarian Potatoes Au Gratin Recipe
This recipe for Bulgarian potatoes au gratin can be
made with Bulgarian feta, farmer's cheese or creamed cottage cheese. The cheese
and egg combination makes a beautiful soufflé on top. This is a great
vegetarian main-course dish, side dish or brunch offering.
Prep Time: 30 minutes
Cook Time: 110 minutes
Total Time: 140 minutes
Makes 6-8 servings of Bulgarian Potatoes Au Gratin
Ingredients:
-
2 pounds Bulgarian feta cheese or farmer's cheese or 4% cottage
cheese
-
4 ounces (1 stick) melted butter, cooled slightly
-
1 1/2 teaspoons salt
-
3/4 teaspoon pepper
-
6 large peeled russet potatoes, sliced 1/8-inch thick
-
4 large beaten eggs
-
2 cups Bulgarian or Greek yogurt or sour cream
Directions:
Heat oven to 375 degrees. Lightly coat a 13x9-inch
baking dish with cooking spray or butter. In a blender or food processor, puree
cheese until as smooth as possible. Pour butter, salt and 1/2 teaspoon pepper
through food chute and process until well combined. If using feta cheese, use
less salt.
Lay down one-third of potatoes evenly in the prepared
pan and top with one-third of cheese mixture. Lay down another third of
potatoes and cheese, followed by last third of potatoes and cheese. Place pan
on a cookie sheet to catch any drips. Cover pan tightly with foil that has been
lightly coated with cooking spray or butter, and bake until potatoes are
tender, 1 to 1 1/2 hours.
In a medium bowl, whisk together eggs, yogurt and
remaining 1/4 teaspoon pepper. Pour over potatoes and bake, uncovered until
custard is puffy, golden and set, about 20 minutes or more. Let cool 5-10
minutes before serving. This dish reheats well.
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