This recipe for Bulgarian potatoes au gratin can be made with Bulgarian feta, farmer’s cheese or creamed cottage cheese. The cheese and egg combination makes a beautiful soufflé on top. This is a great vegetarian main-course dish, side dish or brunch offering.
Bulgarian Potatoes Au Gratin Recipe
Prep Time: 30 minutes
Cook Time: 110 minutes
Total Time: 140 minutes
Makes 6-8 servings of Bulgarian Potatoes Au Gratin
– 2 pounds Bulgarian feta cheese or farmer’s cheese or 4% cottage cheese
– 4 ounces (1 stick) melted butter, cooled slightly
– 1 1/2 teaspoons salt
– 3/4 teaspoon pepper
– 6 large peeled russet potatoes, sliced 1/8-inch thick
– 4 large beaten eggs
– 2 cups Bulgarian or Greek yogurt or sour cream
Heat oven to 375 degrees. Lightly coat a 13×9-inch baking dish with cooking spray or butter. In a blender or food processor, puree cheese until as smooth as possible. Pour butter, salt and 1/2 teaspoon pepper through food chute and process until well combined. If using feta cheese, use less salt.
Lay down one-third of potatoes evenly in the prepared pan and top with one-third of cheese mixture. Lay down another third of potatoes and cheese, followed by last third of potatoes and cheese. Place pan on a cookie sheet to catch any drips. Cover pan tightly with foil that has been lightly coated with cooking spray or butter, and bake until potatoes are tender, 1 to 1 1/2 hours.
In a medium bowl, whisk together eggs, yogurt and remaining 1/4 teaspoon pepper. Pour over potatoes and bake, uncovered until custard is puffy, golden and set, about 20 minutes or more. Let cool 5-10 minutes before serving. This dish reheats well.