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  • Writer's pictureNikki Glekas

Classic Potato Gratin with Greek Yogurt & Feta

Today I’m taking a classic French dish and giving it a Greek twist. Potatoes Au Gratin with Greek Yogurt & Feta is every bit as delicious as you imagine it to be. It contains all the hallmarks of the classic dish, thinly sliced potatoes, a wonderful béchamel sauce, chives and garlic, with a tangy dollop of Greek yogurt and feta thrown in.

I think this casserole is great for any celebration. It’s deeply flavorful and I like to trot it out for occasions like Thanksgiving, Greek Easter, and even Christmas. It does take a bit of effort so I don’t recommend planning to whip it up on a weekday evening. Of course, such a dish would be welcome, but it would cut into your afternoon to prepare it from scratch. 

As you’re making this be sure to pay attention to the details like making sure your potatoes are nice and dry before you start to layer them. This will help the sauce adhere to the potatoes and get them nice and crispy as they bake. Also, fold in the cheeses and chives generously. They help bind everything other both physically and flavorfully.  

Once it is cooked, be sure to bring it right of the oven to cool just slightly before serving it. I like cutting it into squares or pie slices, it’s so nice with a piece of lamb or some turkey on the same plate. You can also put this on a buffet and let the guests serve themselves. They will love it and I guarantee you won’t have any leftovers. I think that’s because this is one of these dishes that everyone loves but doesn’t make regularly. So, when you find it at a party or similar you’re very apt to dig right in and enjoy yourself. That’s why a dish like this really stands the test of time. Enjoy! 

Classic Potato Gratin with Greek Yogurt & Feta 

This recipe replaces a portion of the heavy cream with Greek yogurt for a lighter, slightly tangier version of the classic. 


  • 2 lbs russet potatoes, thinly sliced 

  • ¼ cup of butter 

  • 2 cloves garlic, minced 

  • 1/4 cup all-purpose flour 

  • 1/4 cup milk 

  • 2 cups chicken broth 

  • 1/4 cup heavy cream 

  • 1 cup plain Greek yogurt 

  • 1/4 cup feta 

  • 1/2 teaspoon salt and 1/4 teaspoon pepper to taste 

  • 1/4 cup whole grain mustard 

  • 1/2 cup grated Parmesan cheese 

  • 1/4 cup chopped fresh chives 


  1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish. 

  1. In a large skillet, melt butter over medium heat. Add garlic and cook for 30 seconds, until fragrant. 

  1. Stir in flour and cook for 1 minute, whisking constantly. Slowly whisk in chicken broth, then milk, heavy cream, Greek yogurt, and feta. Bring to a simmer and cook until thickened, about 5 minutes. 

  1. Season with salt, pepper, and mustard. Remove from heat and stir in half of the Parmesan cheese. 

  1. Arrange a layer of potato slices in the bottom of the prepared baking dish. Pour over some of the sauce, sprinkle with chives, and top with another layer of potatoes. Repeat, ending with a layer of potatoes. 

  1. Pour the remaining sauce over the top and sprinkle with remaining Parmesan cheese. 

  1. Bake for 1 hour, or until potatoes are tender and golden brown. Let cool slightly before serving. 





Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact or call 203.658.8659.

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