The trickiest part about a great potatoes au gratin recipe is the heaviness — but this recipe refresh brightens everything up with the zing and spice of Crazy Feta.
Ok, so this recipe is kind of a hybrid between a gratin and scalloped potatoes, but when choosing between cheese or milk, can you really blame us for picking both?
Crazy Feta Potatoes Au Gratin
1 tablespoon unsalted butter, at room temperature
5 cloves of garlic
2 cups cups heavy cream
1/2 cup milk
1 package Cava Crazy Feta
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon thyme
4 pounds russet potatoes, scrubbed and very thinly sliced on a mandolin
1 cup Gruyere, finely grated
1/2 cup Parmesan, finely grated
Preheat oven to 325 degrees Fahrenheit. Smear butter all over inside of dish.
Bring shallots, cream, milk, salt, pepper, thyme, and garlic cloves to a simmer in a small saucepan over low heat. Cook until shallots and garlic are very soft, 15 to 20 minutes. Let cool slightly. Transfer to a blender, add Crazy Feta, and blend until smooth.
Arrange potato slices in prepared dish, tiering groups of potato slices to create a sort of shingling effect until the dish is full. Tuck smaller slices into any gaps to fill. Pour cream mixture over potatoes, tap lightly a few times to help disperse the cream, and cover dish tightly with foil. Bake potatoes until tender and creamy, 75 to 85 minutes. Remove from oven.
Place rack in highest position; heat broiler. Remove foil and top potatoes with Gruyere, Parmesan, and a few extra sprigs of fresh thyme. Broil until cheese is bubbling and top of gratin is golden brown, 5 to 10 minutes.
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