Ingredient!
1.5 kg of potatoes
2 cloves of garlic
2 red onions
a pinch of oregano
1 tablespoon of honey
2 tablespoons butter
2 tablespoons flour
1 cup vegetable stock
1 cup milk cream
150 grams of feta cheese
a handful of chopped spring onions
salt and freshly ground pepper
a handful of parmesan cheese
Preparation!
To prepare this amazing potato gratin recipe, finely chop onions and garlic fine. For a hot pan, add 2 tablespoons of olive oil and sauté onions and garlic until tender. Add honey and oregano and stir
For béchamel-milk cream sauce, melt 2 tablespoons butter in a deep saucepan, over medium heat. Add flour and whisk to make a paste. Add the vegetable stock while whisking and then pour in the double cream, one at a time, while whisking, to form a smooth cream. Remove from heat and season with salt and pepper.
Peel and thinly cut the potatoes. Add the potatoes in the béchamel sauce and spring onions and stir well. Spoon half of the potato mixture into the potato gratin bowl in an even layer. Add crumbled feta cheese and half the onion mixture. Rinse the rest of the potatoes in the dish and even. Top with the rest of the onion mixture and sprinkle with parmesan.
Cover with aluminum foil and bake in preheated oven at 180 Celsius for 1 hour 30 minutes. Remove the foil for the last 30 minutes so the potatoes are nicely colored.
Serve with a little crispy fried bacon on top, sprinkle with crumbled feta cheese and chopped parsley. Enjoy!