Buy a mandolin slicer here: amzn.to/2Lx5jVk
Print this recipe here: www.dimitrasdishes.com/bourek...
Serves 6:
3 large potatoes, peeled and sliced 1/4 inch(3mm) thick
3 zucchinis. sliced 1/4 inch (3mm) thick
8 ounces of ricotta cheese
8 ounces feta cheese, crumbled
8 ounces shredded parmesan or kefalotyri
1 small onion, finely chopped
1 cup extra virgin olive oil
¾ cup heavy whipping cream
1/2 cup finely chopped fresh mint leaves
1 cup finely chopped fresh parsley
½ cup of flour
salt and freshly ground pepper to taste
1 teaspoon dried crushed oregano
INSTRUCTIONS
Preheat your oven to 350 °F, 180 °C.
Place the zucchini slices in a colander and sprinkle with some salt. Set aside for 1 hour to drain. This step is important so that the gratin will not become watery. Discard all of the liquid that the zucchini releases, pat the slices dry. Drizzle some oil on the zucchini slices, season with salt, pepper, and oregano.
Put the sliced potatoes in a large bowl and drizzle 1/4 cup of olive oil over them. Season well with salt and black pepper.
Combine the strained ricotta with the crumbled feta in another bowl and mix well.
Combine the finely chopped onion with the chopped herbs (mint and parsley) and mix together.
Pour 2-3 tablespoons of olive oil in a 10 x 10-inch baking pan.
Arrange half of the zucchini slices on the bottom of the baking pan. Top with half of the onion and herb mixture. Dollop ¼ of the feta cheese mixture on top. Dust lightly with all-purpose flour.
Layer half of the potato slices on top. Drizzle half of the heavy whipping cream on top and sprinkle 1/3 of the parmesan cheese over top. Dollop ¼ of the feta cheese mixture over that.
Repeat the zucchini layer as before then the potato layer. Top with the remaining parmesan cheese and sprinkle some oregano over it.
Place in the center rack of the preheated oven and bake uncovered for 25 minutes.
Remove the baking tray from the oven and cover with parchment paper then with aluminum foil. Bake covered for 1 and ½ hours. Remove the cover and bake uncovered another 30 minutes. Or until the potatoes are fork tender.
Tip: crumble the parchment paper and wet it lightly with water. This will help keep it in place.
Official Facebook Page: / dimitrasdishes
Instagram: / dimitras.dishes
Pinterest: / dimitrasdis0637
Twitter: / dimitrasdishes
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board: amzn.to/2e2p8ED
Kitchen Aid Mixer: amzn.to/2dQXU0b
Food Processor: amzn.to/2eXcvZd
Microplane: amzn.to/2eL2vTo
Madeleine Pan: amzn.to/2dQU1sm
Cheesecake Pan: amzn.to/2eXaGeQ
Vitamix Blender: amzn.to/2eXcvbH
Nonstick pan: amzn.to/2eL804t
Cast iron pan: amzn.to/2dQYfjs
Pastry Bag: amzn.to/2e2v0xD
Half sheet baking pans: amzn.to/2fcv7cD
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
3 сен 2019
