Creamy Feta Potatoes
- Yield 10 servings
An exclusive recipe from D.C.’s 1789 Restaurant, these silky feta potatoes will go wonderfully with most any holiday dish.
Celebrity chef Dame Ris Lacoste serves these potatoes when she was chef at 1789 in Washington, D.C. All the ingredients can be prepared at least a day ahead, including peeling the potatoes. That leaves only slicing the potatoes, assembly and baking prior to serving. Assemble the dish up to 1 hour before baking.
- 2 tablespoons unsalted butter
- 4 cups finely diced yellow onion
- 2 -- garlic cloves, minced
- 8 ounces Greek feta cheese, crumbled
- 1 1/4 cups heavy cream
- 1 cup whole milk
- 1/2 teaspoon salt
- 2 pounds (about 3 large) russet potatoes, peeled and covered with water
- -- Freshly ground black pepper
- 1/2 cup fresh homemade breadcrumbs
- Melt better in a large skillet. Add onions; cook until soft but not browned, about 5 minutes. Add garlic; cook 1 minute. Remove from heat and let cool. Stir in feta cheese.
- Preheat oven to 350F. Butter a 13 x 9-inch baking dish or coat with cooking spray.
- Combine cream, milk and salt in a saucepan. Heat to just under a boil. Remove from heat.
- Slice 1 potato, using a mandoline, a slicing blade on the food processor, or by hand into 1⁄8 -inch slices. Place in bottom of pan. Season with 8 grinds of black pepper. (Do not add salt). Cover with one-third (about 1 cup) of onion mixture. Repeat two more layers, leaving enough sliced potatoes for a top layer. Pour hot cream over top layer. The cream should reach the top of potatoes but not cover them. Add another 8 grinds of black pepper. Do not cover the dish for baking.
- Bake 25 minutes. Remove from oven and use a large spoon or bulb baster to baste top of potatoes with cream from the corners. Return to oven and bake 45 minutes. Sprinkle breadcrumbs on top. Continue baking until crumbs are brown, 15 to 20 minutes. The potatoes should be fork tender and the cream nearly absorbed. Let stand up to 20 minutes before serving.
Note: Be sure to slice the potatoes and prepare layers one at a time to prevent the potatoes from discoloring. To make breadcrumbs, pulse slightly stale pieces of bread in a food processor.
Recipe by Ris Lacoste. Reprinted with permission from Cooking with Les Dames D'Escoffier (Sasquatch Books, 2008).