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    You are in: Home / Greek / Non- Creamy Potato Bake With Feta and Olives Recipe
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    Non- Creamy Potato Bake With Feta and Olives

    Non- Creamy Potato Bake With Feta and Olives. Photo by JanuaryBride

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    Karen Elizabeth's Note:

    This is an unusual but extremely tasty potato bake, my family find it a welcome change from the usual creamy bake. Rich in colour and flavour, I often also add thinly sliced sun-dried tomatoes to this, about 100g, which lends a nice tang. It comes from The Vegetarian Kitchen. NB no matter how I try, in the ingredient list, 'potatoes' is showing up as 'potato'.... its supposed to be plural! That would be one BIG potato!!

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    Units: US | Metric


    1. 1
      Preheat the oven to 200c/400F/Gas 6.
    2. 2
      Cook the potatoes, in their skins, in plenty of boiling water, for 15 minutes. Drain and set aside to cool slightly. Peel the potatoes and cut into thin slices.
    3. 3
      Brush the base and sides of a 1.5litre/2 ½ pint rectangular ovenproof dish, with some of the olive oil.
    4. 4
      Layer the potatoes in the dish with the rosemary, cheese and olives.
    5. 5
      Drizzle with olive oil and pour the stock into the dish.
    6. 6
      Season with salt and plenty of pepper.
    7. 7
      Bake for 35 minutes, covering the dish with foil part of the way through the cooking time to prevent the potatoes from getting too brown.
    8. 8
      Serve hot.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on December 24, 2012


      Wow, is this ever delicious! Even with only a quarter of the oil and fat free feta. We loved all the ingredients in it, especially the olives (I used Kalamata and Manzanilla) and (the optional) sun dried tomatoes. Tonight when we made this again, I added a caramelied onion as well. This was a favorite the first time I made it, and now I am upgrading it to my best of the year cookbook!

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    • on February 10, 2013


      Everyone loved this dish! I admit I dotted it with 4 tablespoons butter before placing in the oven. Otherwise, made as directed. Loved the rosemary! Thanks, Karen Elizabeth! Made for Best of 2012 tag game as recommended by Maito.

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    • on June 19, 2009


      *Made for Australia/New Zealand Swap #29*. This was entirely different from any other potato casserole I have prepared. Somehow, I felt that the addition of some grated cheese would be a welcome taste. I did thinly slice the raw potatoes and cover them with foil for 45 minutes in a 375* oven. Thanks for posting, karen Elizabeth.

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    Read All Reviews (8)


    Nutritional Facts for Non- Creamy Potato Bake With Feta and Olives

    Serving Size: 1 (236 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 449.4
    Calories from Fat 301
    Total Fat 33.5 g
    Saturated Fat 10.1 g
    Cholesterol 40.7 mg
    Sodium 661.8 mg
    Total Carbohydrate 29.2 g
    Dietary Fiber 3.9 g
    Sugars 3.0 g
    Protein 9.7 g

    The following items or measurements are not included:

    fresh rosemary

    vegetable stock

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