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Bulgarian Potatoes Au Gratin Recipe


Bulgarian Potatoes Au Gratin

Bulgarian Potatoes Au Gratin

© 2010 Barbara Rolek licensed to About.com, Inc.
This recipe for Bulgarian potatoes au gratin can be made with Bulgarian feta, farmer's cheese or creamed cottage cheese. The cheese and egg combination makes a beautiful soufflé on top. This is a great vegetarian main-course dish, side dish or brunch offering.

Here's a larger photo of Bulgarian potatoes au gratin.

Makes 6-8 servings of Bulgarian Potatoes Au Gratin

Prep Time: 30 minutes

Cook Time: 1 hour, 50 minutes

Total Time: 2 hours, 20 minutes


  • 2 pounds Bulgarian feta cheese or farmer's cheese or 4% cottage cheese
  • 4 ounces (1 stick) melted butter, cooled slightly
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 6 large peeled russet potatoes, sliced 1/8-inch thick
  • 4 large beaten eggs
  • 2 cups Bulgarian or Greek yogurt or sour cream


  1. Heat oven to 375 degrees. Lightly coat a 13x9-inch baking dish with cooking spray or butter. In a blender or food processor, puree cheese until as smooth as possible. Pour butter, salt and 1/2 teaspoon pepper through food chute and process until well combined. If using feta cheese, use less salt.

  2. Lay down one-third of potatoes evenly in the prepared pan and top with one-third of cheese mixture. Lay down another third of potatoes and cheese, followed by last third of potatoes and cheese. Place pan on a cookie sheet to catch any drips. Cover pan tightly with foil that has been lightly coated with cooking spray or butter, and bake until potatoes are tender, 1 to 1 1/2 hours.

  3. In a medium bowl, whisk together eggs, yogurt and remaining 1/4 teaspoon pepper. Pour over potatoes and bake, uncovered until custard is puffy, golden and set, about 20 minutes or more. Let cool 5-10 minutes before serving. This dish reheats well.
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