New potato, feta and rosemary gratin
An early Easter is a mixed blessing. Good to have Lent over and done with, but it is a bit of a false dawn. When Easter is in April, there is a chance of a few early fruits and vegetables, but March is basically winter. In Southern Italy and in Greece, it is commonplace to cook lamb with cheese. This side dish for serving with the Easter lamb merely extends the idea.
Next, why not try more great recipes from the House & Garden recipe archive?
Ingredients
Serves 6
Ingredients
Method
Step 1
Peel the potatoes and slice them thinly – with a mandoline or by hand – to the thickness of a pound coin. Rinse briefly in cold water and drain. Place the potatoes in a bowl with two thirds of the olive oil and 1tsp sea salt. Toss together very well and lay a third of the potatoes across the bottom of an oven dish.
Step 2
Slice or crumble the feta and lay half on top of the potatoes with a couple of whole sprigs of rosemary. Repeat the process, finishing with a layer of potatoes and a fine sprig of rosemary. Add 2tbsp water and the remaining olive oil, then bake in a hottish oven (200°C/fan oven 180°C/mark 6) for 50 minutes.
