Potato and vegetable au gratin with MEVGAL Yogurt

70 minutes


Serves 6

Are you looking for a healthy but tasty alternative way of cooking your potatoes and vegetables? Well you just found it! With refreshing yogurt!


  • 50 g grated MEVGAL feta
  • 4 medium potatoes, cut into thick rounds
  • 15-20 whole cherry tomatoes
  • ½ yellow pepper and ½  orange pepper, cut into strips
  • 2 spring onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp mint, finely chopped
  • Olive oil
  • Salt
  • Pepper 
  • Instructions

  • For the potatoes: choose from 4 different cooking methods: frying (drain on kitchen paper afterwards so they are not too oily), baking (in the oven on greaseproof paper greased with a little oil), boiling, or steaming. Whichever method is used the potatoes should not be overcooked so that they hold their shape.
  • Set the potatoes aside. Put a little oil in a frying pan and cook the tomatoes, peppers, spring onions, garlic and mint for approximately 5 minutes until softened.
  • Put a layer of potatoes in the bottom of a Pyrex dish, season with salt and pepper and top with a layer of 2-3 Tbsp yogurt and we add a layer of peppers. Repeat with another layer of potatoes, yogurt and peppers and finish with a layer of feta cheese.
  • Bake in a hot oven at 180 degrees C for 25’, then sprinkle with the Parmesan and bake for approximately 10’ more. Leave to rest and firm up for at least 10’ before serving.
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