INGREDIENTS 1,5kg potatoes, peeled and thinly sliced 2 finely chopped garlic cloves 2 chopped red onions 2 tbsp Horio olive oil Mountain Regions Pinch of oregano 1 tbsp honey 2 tbsp Horio Soft with Cow Butter 2 tbsp flour 1 cup vegetable broth 1 cup sour cream 150gr Horio Feta Cheese Mountain Regions Bunch of chopped green onion Salt Freshly ground pepper Grated parmesan 4 chopped bacon stripes (optionally) | | DIRECTIONS- Heat 2 tbsp Horio olive oil Mountain Regions in a pan and sauté onion and garlic until soft.
- Add oregano and honey, stir, and leave aside.
- In a deep pan over medium heat, melt 2 tbsp Horio Soft with Cow Butter.
- Add flour and whisk until the mixture thickens.
- Add broth while whisking and then slowly add sour cream, until smooth and creamy.
- Remove from heat and season with salt and pepper.
- Put potato slices in sauce, along with green onions, and mix well.
- Lay an ovenproof glass dish with half the potato-sauce mixture and add half the crumbled Horio Feta Cheese Mountain Regions and half the onion mixture. Add the rest of the potatoes, and onion mixture and sprinkle with parmesan.
- Cover with aluminum foil and bake in preheated oven at 180 C for 1 hour and 3o minutes. Remove foil during the last 30 minutes to allow potatoes to brown.
- Garnish with crunchy bacon, sprinkle with Horio Feta Cheese Mountain Regions, and serve.
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