pat's Recipe

Creamy Feta Potatoes

Category: Potato

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

Instructions
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 350 degrees F. 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.
Serves 10

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.