Mediterranean Scalloped Potatoes with Feta Cheese (Family Recipe)

These Mediterranean scalloped potatoes with feta provide a delicious combination of savory, tangy flavors, with tender potatoes, creamy feta, and a hint of lemon and oregano.

Compared to those other scalloped potato recipes these are relatively healthy, as they are made with heart-healthy olive oil instead cream and many fatty cheeses, the fresh burst of citrus, making it a satisfying and flavorful option.

What are Mediterranean Scalloped Potatoes

For a few years in the 80’s my family and I moved from Chicago to Athens. At that time Greeks were already going through a transition in their eating habits and loving everything foreign (xenomania as we call it). At that time it was very much in style to make certain types of casseroles that were called soufflés (but not really) that were really gratins. My mom came across a recipe on a margarine package called “Yiayias potatoes”. The recipe called for layers of potatoes cooked with margarine (of course) and in between layers of shredded -foreign- yellow cheeses such as emmental (Swiss), ham and even cream. My mom thought, why not do this with feta cheese and olive oil? She also added her favorite herb; oregano, along with some lemon. And that is how Mediterranean (Yiayias) Scalloped Potatoes came about. The result is delicious and healthier as well. To this day when she makes these we eat the whole casserole dish, because they are irresistible but not so heavy.

How to make Mediterranean Scalloped Potatoes – Family Recipe

• Soak the potatoes ideally for at least 30 minutes.
• Preheat the oven: Set your oven to 400°F (200°C).
• Peel and slice potatoes about 1/4 inch thick. Place in a bowl
• Mash the feta.
• Mix dry oregano with olive oil.
• Prepare the casserole dish: Lightly brush some olive oil in a casserole dish, or another dish approximately 8 x 10 inches in size, to prevent sticking.
• Season the potatoes: In a large bowl, combine the sliced potatoes with olive oil and oregano, ensuring the slices are evenly coated.

Layer the potatoes:

• Prepare the casserole dish: Lightly brush some olive oil in a casserole dish, or another dish approximately 8 x 10 inches in size, to prevent sticking.
• Start by placing one layer of the seasoned potatoes in the prepared dish.
• Sprinkle the layer with a pinch of salt and pepper, then add half of the crumbled feta cheese.
• Add a second layer of potatoes and repeat the process, sprinkling with the remaining feta, salt, and pepper.
• Finish with a final layer of potatoes.
• Add the lemon water: Mix ½ cup of hot water with the lemon juice, and carefully pour the mixture into a corner of the dish. Tilt the dish to spread the liquid evenly across the bottom, ensuring it fully covers the bottom layer of potatoes.

Cover and bake:

• Cover the dish with aluminum foil, making a few small slits in the foil to allow steam to escape.
• Bake in the preheated oven with the fan on for 10 minutes.
• Lower the heat: After the initial 10 minutes, reduce the oven temperature to 320°F (160°C). Continue baking for about 1 hour, checking occasionally to ensure the potatoes are fully cooked. To test, pierce the potatoes with a fork—they should be tender and easy to pierce.
• Brown the top layer: Remove the foil and bake uncovered for an additional 10–15 minutes to allow the top layer to brown slightly. Be careful not to over-bake; there should still be a small amount of water left at the bottom of the dish.
• Garnish and serve: Sprinkle the finished dish with chopped parsley for a fresh garnish. Wait 10-15 minutes before serving.