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Ingredients
| fresh oregano (leaves): 1 tsp |
| black pepper: 1/2 tsp |
| russet potatoes: 1.5 lbs (peeled) |
| salted butter: 3 Tbl (melted) |
| feta cheese (crumbled): 1 cup (crumbled) |
| sun-dried tomatoes: 1/2 cup (chopped) |
Potatoes Anna
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
90 min -
Servings
8 serving(s)
Tags
- Preheat oven to 425
- Combine the dried oregano and black pepper in a bowl.
- Cut the potatoes into slices, thinner =better.
- Place the potatoes in cold water.
- Drain and dry.
- Place a third of the potatoes in a greased pie plate.
- Top this with 1 tbsp of the butter
- Add half of the feta cheese, half of the sun-dried tomatoes, half of the oregano/pepper mix.
- Repeat layers until everything is used ending in potatoes at the top.
- Top with remaining butter ( about 1 tbsp left).
- Cover with aluminum foil.
- Bake for 50 minutes.
- Uncover and bake for a additional 15 minutes
- Turn onto a plate and serve.