Au-Gratin potatoes Bulgarian style.

The addition of eggs in this recipe makes it light and fluffy.

If you can’t find Bulgarian Feta, try Greek, or a good Farmers cheese.

This makes a wonderful side dish, to any type of meat or can be eaten as a vegetarian entrée.

It reheats well for left overs.

5 from 1 vote

Au Gratin A-la Bulgaria (potatoes Au Gratin)

A wonderful side dish of potatoes and feta cheese

Course Side Dish

Cuisine Bulgaria

Prep Time 30

Cook Time 2

Total Time 2 30

Servings

Calories 651kcal

Author International Cuisine

2 lbs Feta cheese Bulgarian feta, Greek Feta, Farmers cheese or whole milk cottage cheese
1 stick unsalted butter melted
1 ½ teaspoons salt
¾ teaspoon ground black pepper divided
6 large russet potatoes peeled and cut into 1/8” slices
2 cups Greek yogurt or Bulgarian yogurt

Preheat oven to 375 degrees.
Lightly spray a 13x9 inch baking dish with cooking spray.
In a blender or food processor, puree the cheese until very smooth. Add butter, ½ teaspoon pepper and salt…. Note if you are using feta, use less salt.
Start laying your potatoes in the lightly greased pan and top with one third of the cheese mixture.
Repeat with another layer of potatoes and cheese,
Repeat one more time with one more layer and the last 1/3 of the cheese mixture
Place pan on a cookie sheet to catch any drips.
Cover the pan tightly with foil and bake until potatoes are tender, 1 to 1 ½ hours.
In a medium bowl, whisk together the eggs, yogurt and ¼ teaspoon of pepper.
Pour over the potatoes and bake uncovered until the custard is puffy, golden and set. About 20 minutes or more.
Let cool 5- 10 minutes before serving.

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