150 g of feta cheese
300 ml fresh milk
1 mozzarella ball
20 g of butter (or ghee)
1 teaspoon of dried savory
Salt and pepper to taste
Rinse and peel the potatoes, then cut them into slices 5 to 6 mm thick. Boil 1 liter of salted water in a saucepan and soak the potatoes in it. After 15-20 minutes, check their cooking stage with the tip of a knife. When it comes in easily, turn off the heat and drain the water.
In a bowl, beat the eggs and milk. Salt to taste.
Take a baking dish and brush it with oil. Alternate layers of potatoes, a pinch of savory, crumbled feta and a drizzle of the egg mixture. Finish with slices of mozzarella and butter.
Sprinkle with black pepper and savory and bake at 200°C until the gratin is nicely golden.
Another variation of the potato gratin would be to cut the potatoes into cubes and top them with pieces of Laughing Cow instead of adding feta and mozzarella. Just scatter the cooked potato cubes in a dish, prick them here and there with melted cheese and coat everything with the milk-egg mixture.