Recipe: Potato, Vegetable & Feta Bake

This is a very simple, very versatile dish. It can be used as a main course or a side dish, and has gone down well every time I’ve made it (and I’ve made it a lot). This recipe serves 4 people or 2 with plenty of leftovers – to scale down, just use a smaller dish and reduce the amounts of ingredients.

6 large potatoes (peel them as you go along so you don’t end up wasting potatoes you don’t use)
3 Courgettes (Zucchini), 1 Aubergine (Eggplant) or 4 leeks
1 pack of feta cheese or feta-style cheese
400ml Vegetable stock
Mint, Salt, Pepper to season


1. Find a large casserole dish. I use the same large pyrex dish that I used for my feta, leek and spinach pie. Drip in a little oil and rub it around so the dish is very lightly greased. Preheat your oven to 200C/400F.

2. Wash your potatoes if you haven’t already. Peel them and then slice them into rough disks. Be careful with your knife – the blade can sometimes slip on the wet potato. Spread the potato discs in a layer one disk thick in the dish.

3. Take which every vegetable you have chosen and wash it. For courgettes, slice them into disks and spread on top of the potatoes. For leeks rough-chop them and scatter them on top of the potatoes. For aubergine, slice it and spread it over the potatoes.

4. Take half the block of feta, crumble it over the potato and vegetable. Sprinkle a bit of mint, salt and pepper over it to season.

5. Repeat step 2. Then repeat step 3 and step 4.

6. Finally, add one last layer of potatoes on the top. Drizzle a little bit of oil on top so it crisps up and sprinkle some more mint. Pour two-thirds of the vegetable stock over the dish.

7. Place the dish in the oven for ±30mins. At this point take it out and add the rest of the stock to this dish. This stops it from drying out.

8. Cook for another ±30mins. The dish is ready when you can push a table knife through all the layers of potato without resistance.

Serve on it’s own, or accompanying roast meat, steak, burgers or anything you can think of really. Remember to refrigerate the leftovers, otherwise they dry out. Recommend a full-bodied red wine or a dark ale to drink.

Let me know if you try this out – it’s one of my favourite dishes and I love letting people know about it.

9 thoughts on “Recipe: Potato, Vegetable & Feta Bake”

  1. Was desperately trying to remember the recipe for this the other day, so you are now my new favourite person.

    I seem to remember it having spring onions in it though, am i right or are they just a figment of my imagination?


    1. I’ve never tried it with sweet potatoes, because I’m not a big fan of them. A mix of regular and sweet potatoes might be nice though. Let me know how it turns out.


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