Au Gratin A-la Bulgaria

The addition of eggs in this recipe makes it light and fluffy. This makes a wonderful side dish, to any type of meat or can be eaten as a vegetarian entrée.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Side Dish
Cuisine: Bulgaria
Keyword: eggs, potatoes


  • 2 lb Bulgarian Feta cheese, Greek Feta or whole milk cottage cheese would work too
  • 1 stick of unsalted melted butter
  • 1 ½ tsp salt
  • ¾ tsp ground black pepper
  • 6 large russet potatoes, peeled and cut into ⅛” slices
  • 2 cup Bulgarian yogurt Greek yogurt works too


  • Preheat oven to 375 degrees.
  • Lightly spray a 13x9 inch baking dish with cooking spray.
  • In a blender or food processor, puree the cheese until very smooth. Add butter, ½ teaspoon pepper and salt.
  • Start laying your potatoes in the lightly greased pan and top with one third of the cheese mixture.
  • Repeat with another layer of potatoes and cheese,
  • Repeat one more time with one more layer and the last ⅓ of the cheese mixture.
  • Place pan on a cookie sheet to catch any drips.
  • Cover the pan tightly with foil and bake until potatoes are tender, 1 to 1 ½ hours.
  • In a medium bowl, whisk together the eggs, yogurt and ¼ teaspoon of pepper.
  • Pour over the potatoes and bake uncovered until the custard is puffy, golden and set. About 20 minutes or more.
  • Let cool for about 5- 10 minutes before serving.


If you are using feta, use less salt.

Photo credit and inspiration: peugeot-saveurs, internationalcuisine