Bacon. Chocolate chip ice cream. Mac & cheese.
There are a few foods that I should like, but that I could never quite get behind. Crispy, salty, smoky bacon: what’s not to love? But something about the smell or the combination of all those tastes that I usually love is just too much for me. I can’t stand the way chocolate chips get all hard and tasteless in ice cream. And mac & cheese has just always been too rich for my taste, which I’ve always thought was weird considering how much I love cheese.
I guess that’s also the reason that I’ve never really liked scalloped potatoes. Weird, because I love potatoes and cheese and I’m not usually opposed to the two together. But something about the creamy sauce of a classic scalloped potatoes dish is usually just too much for me.
These garlic, herb, and feta scalloped potatoes are the first scalloped potatoes that I’ve liked. For one thing, I left out butter and heavy cream, making for a slightly lighter dish. The herbs give the dish some dimension to the flavors of potatoes and cream, and keep the heaviness from being overwhelming.
And of course, the feta.
Feta is one of my favorite cheeses, so it’s no wonder that it went beautifully with these potatoes. The sharpness of the feta added a creamy, salty, tangy bite that melded really well with the herbs and accentuated the inherent sweetness in the potatoes.
With this dish, I can finally say that I love scalloped potatoes. That is to say, I love potatoes baked in a creamy sauce and a browned, cheesy topping–of course I do. Why wouldn’t I? The world makes sense again.
- About 1-1 1/2 lbs. small potatoes
- 3 cloves garlic, finely minced
- 2 tsp. dried parsley
- 1 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/4 tsp. dried rosemary
- 1/2 tsp. dried basil
- 1/2 tsp. salt
- 3 tbsp. oilve oil
- 6 oz. feta cheese
- 1 cup milk, lukewarm
- 1. Preheat oven to 400 degrees. Lightly oil a 9 x 9 inch baking dish. In a small bowl, mix together garlic, parsley, oregano, thyme, rosemary, basil, salt and olive oil.
- 2. Slice potatoes into thin rounds, using a sharp knife or mandoline. Evenly layer about one-fourth of the potato slices on the bottom of the baking dish. Evenly cover with about one-fourth of the garlic oil mixture. Finally, top with about one-fourth of the feta and one-fourth of the milk.
- 3. Continue layering potatoes, oil, feta, and milk until all ingredients are used up. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 20 minutes, or until top is beautifully browned and potatoes are fork tender. Before serving, let cool for 15-20 minutes, or until liquid stops bubbling.