Feta not Chedda Scalloped Potatoes

Scalloped Potatoes with Feta

I like goat milk feta. In fact, I like it so much that I buy a big container of it so I will always have it on hand to put into a salad or top a pizza. Not long ago I tried using feta instead of cheddar in scalloped potatoes. The result was a creamy and salty and oh so good casserole. In fact, I may not go back to cheddar.

After checking out some scalloped potato recipes online and in my cookbooks, I put together this recipe. I used Russet potatoes because that’s what was in the pantry, but I think any potatoes would work well. I boiled them for fifteen minutes and then sliced them. This helped ensure that I wouldn’t find a partly cooked potato slice in the finished casserole and it cut down on the time the casserole had to spend in the oven. Then I made a basic white sauce with onion, garlic and some Greek-style spices, and layered the whole thing together with feta cheese.

We had the potatoes with some Italian sausages and steamed vegetables. We were really happy to have some leftover for the next day. I look forward to making these again, really soon.

MA's Scalloped Potatoes with Feta

Slice pre-cooked potatoes

Preheat oven to 375° F.

6 fist-sized potatoes, well scrubbed

4 tbsp butter

1 onion, finely chopped

2 cloves garlic, minced

4 tbsp flour

½ tsp each basil, rosemary, and oregano or 1 ½ tsp Greek spice mix

2 cups milk

1 cup feta cheese

Layer potatoes, feta and sauce

Boil potatoes for about 15 minutes. This reduces cooking time for the dish and helps ensure potatoes are evenly cooked.

Drain potatoes and cool them enough to handle them comfortably. Cut potatoes into thin slices.

Melt butter in saucepan. Sauté onion and garlic in butter until softened. Add flour and spices to butter, onion and garlic and stir until well mixed.

Gradually add milk to flour mixture, stirring constantly until the mixture thickens into a sauce.

In a lightly buttered 2 ½ quart casserole dish, layer potato slices, feta cheese, and sauce until dish is filled. Crumble some feta on top.

Ready to serve

Bake for 30 to 35 minutes.

Makes 4 to 6 servings.

Printable Recipe for MA's Feta Scalloped Potatoes