Creamy Feta Potatoes

Creamy Feta Potatoes
Mark Boughton/styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/08/23329_feta_potatoes_spoon_alt.jpg?w=100
  • Yield: 10 servings

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.

Ingredients

2tablespoons unsalted butter
4cups finely diced yellow onion
2 garlic cloves, minced
8ounces Greek feta cheese, crumbled
1 1/4cups heavy cream
1cup whole milk
1/2teaspoon salt
2pounds (about 3 large) russet potatoes, peeled and covered with water
Freshly ground black pepper
1/2cup fresh homemade breadcrumbs

Instructions

  1. 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.
  2. Preheat oven to 350F. Butter a 13 x 9-inch baking dish or coat with cooking spray.
  3. Combine cream, milk and salt in a saucepan. Heat to just under a boil. Remove from heat.
  4. 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.
  5. 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).

Nutritional Info *per serving

  • Calories 320
  • Fat 19g
  • Cholesterol 70mg
  • Sodium 440mg
  • Carbohydrate 30g
  • Fiber 3g
  • Protein 7g
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