Recipe (english)  ·  Rezept (deutsch)

Greek Potato Casserole

Greek Potato Casserole
Quantity Ingredient
400 g Potatoes
150 g Courgette
4 tbsp Olive Oil
150 g Eggplant
120 g Tomatoes
Pepper & Salt
Fresh Rosemary
100 g Sheep cheese
8 tbsp Milk

Greek potato casserole is an ideal vegetable side dish to roast meat. Pell potatoes boil. Cut zucchini and aubergine into slices. Spread paper on kitchen paper. Sprinkle with a little salt. Allow to draw water. Dry the zucchini. Heat the oil in portions in a pan. Fry zucchini and aubergine in portions. Place on paper to drain. Peel and slice the potatoes. Cut the tomato into slices. Grease a casserole dish. Fill in potatoes, courgettes, tomatoes and eggplants alternately. Season with salt and pepper. Press garlic through the garlic press. Season Greek casserole with garlic and rosemary. Crush the sheep's cheese. Stir in the milk. Greek casserole cover with the sheep cheese glaze. Greek potato casserole is baked in the oven grill, level 3, 10 minutes on the middle rail.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
387 kcal
32 g
10 g
25 g

(C)opyright by Marions Kochbuch