Name: Crisp potato bake recipe with barrel-aged feta
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6
Ingredients: 3 kg large Sebago potatoes, peeled; 80 gm duck fat or ghee, melted; 50 gm finely grated Grana Padano; 1 tbsp white balsamic vinegar; 1 tbsp honey; ½ tsp ground white pepper; 60 ml (¼ cup) extra-virgin olive oil; ¼ cup sprigs oregano; 180 gm barrel-aged feta; Salmon roe (optional), to serve

Crisp meets cheesy in this sensational side dish. Our sophisticated, cheesy potato bake recipe with feta is an indulgent riff on the classic baked potato recipe (otherwise known as potato gratin or potato casserole in the US).

In this decadent recipe, the sliced potatoes are done on a mandolin to ensure consistent, thinly sliced layers of potato that are mixed in with Grana Padano cheese and duck fat to create a perfect potato bake sauce base, then oven baked until crisp and golden. Top with crumbled feta, crisp oregano and salmon roe, then drizzle with a honey-vinegar mixture to cut through the salty richness.

You can even ramp up the flavour with a barrel-aged feta, suggests Simon Johnson’s cheese expert Victoria Lush. “It gives it depth, piquancy and a wonderful mouth feel.”

The result? The cheese potato bake of your dreams.

Ingredients

3 kg large Sebago potatoes, peeled

80 gm duck fat or ghee, melted

50 gm finely grated Grana Padano

1 tbsp white balsamic vinegar

1 tbsp honey

½ tsp ground white pepper

60 ml (¼ cup) extra-virgin olive oil

¼ cup sprigs oregano

180 gm barrel-aged feta

Salmon roe (optional), to serve

Method

1.Preheat oven to 200˚C fan-forced. Using a mandoline, slice potatoes 2mm thick. Place in a large bowl, add duck fat and Grana Padano and season to taste. Arrange potato slices upright in a 25cm heavy-based skillet to fill pan. Place on an oven tray and roast until golden and crisp (1 hour).

2.Meanwhile, whisk vinegar and honey together. Season with white pepper and salt.

3.Heat oil in a small frying pan over high heat; cook oregano, in batches until crisp (30 seconds).

4.Serve potatoes, topped with feta, salmon roe and crisp oregano. Drizzle with vinegar mixture, to serve.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Oliva Blackmore

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