Gyros – Potato Casserole with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 large potato (s)
- 1 zucchini
- 1 medium aubergine (s)
- 500 g meat (yros)
- 250 g sheep cheese
- 250 ml milk
- 6 large tomatoes (vine tomatoes)
- 3 cloves garlic
- Rosemary, oregano, caraway seeds
- salt and pepper
- 2 tablespoon olive oil
- Spice mix (potato seasoning)
Print Recipe
Pin Recipe Instructions
- Boil the potatoes. Meanwhile, cut the zucchini and aubergine into slices, place on paper towels and sprinkle with salt. Cut tomatoes into slices. Cut the garlic into fine pieces.
- Dab the zucchini and aubergine slices, fry in the pan. Fry the gyros until crispy, pour off the juices into a bowl. Peel and slice the potatoes. Mix milk with sheep cheese to a thick paste.
- Grease the baking dish with olive oil, layer the potatoes on the bottom, season with salt, pepper, potato spices and caraway seeds. Layer the gyros on top of the potatoes. Eggplant and zucchini on top, garlic and gravy on top. Then layer tomatoes, sprinkle with rosemary and oregano (do not save on herbs). Pour the milk and sheep cheese mixture over everything, cover in a convection oven and let simmer for 15 minutes at 180 degrees.
- Then remove the lid and put it in the oven for another 5 minutes with high top heat.
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