Greek Cheesy Mashed Potato Casserole

This Mediterranean cheesy mashed potato casserole is amazing! This Greek Mashed potato dish is flavored with tangy feta, sharp pecorino romano or the Greek graviera and Mediterranean herbs.

Here in Greece, we love potatoes! And this recipe is another way to enjoy them. Mashed potatoes are baked with cheese and herbs and you get this delicious casserole!

This recipe comes from the Greek island of Tinos. It is called a potato “pie”. It is a crustless Greek style potato casserole that is often served with fish or meat. Honestly though it is so tasty that I enjoy it with a large Greek salad or for breakfast accompanied with an egg fried in olive oil and fresh tomatoes. Once cool, it is thick enough to cut into neat square pieces.

The design on top of the casserole is representative of the numerous dovecotes (buildings for housing and breeding pigeons) that you find around the island (see photo below).

Tinos is an island that we visit every year; Beautiful and clean beaches, wonderful food and lovely villages scattered all over the island. Although it is right next to Mykonos, only in the past few years it has become a popular tourist destination. In fact, Tinos was known more for religious tourism being the home of  Panagia of Tinos an icon of the Virgin Mary who for centuries is believed to perform miracles. Tinos becomes the center of a yearly pilgrimage every year on August 15th which signifies the Dormition of the Virgin Mary.

How to Make a Greek Cheesy Mashed Potato Casserole

1. Start by sauteing the onion as you want to be cool before you add it to the rest of the ingredients. Sauté onion until soft with 1 tablespoon olive oil. Set aside.

2. Begin boiling the potatoes. Wash the potatoes and place them in a pot (whole with the skin on), add cold water covering the potatoes by about an inch, add a bit of salt, boil them until they can be pierced with a fork for about 20 minutes (it may take a bit longer for larger potatoes. Drain, run cold water over them and cool until you can handle them, then twist the potato and the skin comes right off. You can also put the potatoes in an ice bath for a few seconds and peel.

3. Mash the potatoes either using a potato masher or food mill. Place in a large bowl.

4. Lightly beat the eggs and add to the potatoes. Add the onion, cheese, herbs and salt. Mix well.

5. Empty potato mixture in a casserole dish. I used a 8 X 12 inch dish (30 X 22 cm). Coat the casserole dish with a bit of olive oil and spread the potato mixture evenly. Make triangle shapes with a fork. Drizzle with olive oil. See photo below.

6. Bake in the oven until golden for about 50 minutes to an hour.

7. Let it cool for at least 30 minutes before slicing.

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Recipe Tips

Make ahead of time:  You can assemble this a day ahead and store in the refrigerator. Then all you have to do is bake it. Take it out of the refrigerator a 1/2 hour before baking it, so it reaches room temperature. Bake it at 400 F for 50-60 minutes.

Storage.  You can store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze, cut in square pieces and wrap in plastic wrap and aluminum foil. Freeze for 4 months. You can also freeze the whole casserole in a tin pan.

Reheat. You can reheat individual portions at 350 F. If straight out of the freezer it may take about 40-50 minutes or you can defrost overnight and bake for about 35 minutes.  

Jump to Recipe

Greek Cheesy Mashed Potato Casserole

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

This Mediterranean cheesy mashed potato casserole is amazing! This Greek Mashed potato dish is flavored with tangy feta, sharp pecorino romano or the Greek graviera and Mediterranean herbs.

Course: Appetizer, Side Dish

Cuisine: Greek, Mediterranean

Keyword: Baked, Casserole, Cheese, Mashed, Potato

Servings: 8

1x2x3x

Author: Elena Paravantes, MS, RD

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Ingredients

• 1 tbsp olive oil
• 1 medium onion
• 2 3/4 lbs (1 1/4 kg) potatoes
• 2 eggs
• 3/4 cup grated pecorino romano or graviera
• ¼ cup crumbled feta
• 1 tbsp dry oregano
• ¾ tsp salt
• ½ tsp freshly ground pepper
• ¼ cup chopped parsley
• 2 tbsp fresh mint chopped
• 2 tbsp olive oil

Instructions

• In a medium pan, over medium heat warm 1 tbsp olive oil. Sauté the onion until soft for about 5-7 minutes. Set aside.
• Wash the potatoes and place them in a pot (whole with the skin on), add cold water covering the potatoes by about an inch, add a bit of salt, boil them until they can be pierced with a fork for about 20 minutes (it may take a bit longer for larger potatoes. Drain, run cold water over them and cool until you can handle them, then twist the potato and the skin comes right off. Or place the potatoes in an ice bath for a few seconds and peel.
• Preheat oven at 400 F (200 C).
• Mash the potatoes with a potato masher or food mill. Place mashed potatoes in a large bowl.
• Lightly beat the eggs and add to the potatoes. Add the onion, cheese, herbs, salt and pepper. Mix well.
• Coat the baking dish with some olive oil and empty potato mixture in the dish. Spread evenly. Make triangle shapes with a fork. *I used a 8 X 12 inch (30 X 22 cm dish).
• Drizzle 2 tablespoons olive oil over casserole.
• Bake in the oven until golden for about 50 minutes to an hour.
• Let it cool for at least 30 minutes before slicing.

Notes

Make ahead of time:  You can assemble this a day ahead and store in the refrigerator. Then all you have to do is bake it. Take it out of the refrigerator a 1/2 hour before baking it, so it reaches room temperature. Bake it at 400 F (200 C) for 50-60 minutes.

Storage.  You can store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze, cut in square pieces and wrap in plastic wrap and aluminum foil. Freeze for 4 months. You can also freeze the whole casserole in a tin pan.

Reheat. You can reheat individual portions at 350 F (175 C). If straight out of the freezer it may take about 40-50 minutes or you can defrost overnight and bake for about 35 minutes.