Some recipes are so rich in flavor and culture that words simply can’t capture their essence. That is exactly the case with the traditional Greek cheesy potato soufflé casserole, or "Patatou." Read on to discover the story and magic behind this unique dish.
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Why this recipe works
This recipe is a highly traditional casserole recipe from the island of Tinos called "patatou" or "patatato". Potatoes are the king of the dish and are mixed with local cheese, herbs, and sometimes local deli meats and sausages. It sounds delicious, right? It is even more so, I promise!
Let's see in detail why to make this recipe.
Rich flavor profile: Creamy mashed potatoes, savory cheese, and herbs create a deep and satisfying flavor. This is one of the best comfort food dishes. The perfect dish for your dinner party, potluck, picnic, etc.
Unique texture: The soufflé’s creamy interior paired with a slightly crispy top offers a delightful contrast.
Cultural heritage: I know cultural heritage alone isn't a good reason for everyone to make this dish. Nevertheless, I would be so glad to connect Greek people (and people who love Greece and Greek food) with Greek tradition and add a sense of authenticity and history to their table.
I am always so thrilled to message me that my recipes remind you of your grandma's dish or your vacations in Greece.
Versatile dish: "Patatou" can be served as an appetizer (mezze), a side dish, or even a main course, making it suitable for various occasions.
Easy to make ahead: This casserole can be prepared the previous day and baked just before serving, making it convenient for gatherings and celebrations. In Greece, we serve it cold, and can be part of a mezze platter.
Adaptable ingredients: The recipe allows for substitutions, such as different cheeses, herbs, and spices, catering to personal preferences. Read below to find out more.
Healthy base: Potatoes are a nutritious staple, and when combined with herbs and quality cheeses, they create a well-rounded and nutritional dish.
Simplicity: The recipe relies on straightforward techniques: mix potatoes with dairy and herbs. That's it. Easy for everyone to make. Even children.
The recipe's history
In Greece, the potato is a beloved staple that plays a significant role in the country's culinary landscape. Introduced in the late 18th century by Ioannis Kapodistrias, Greece's first governor (after 400 years of Ottoman rule), it quickly became a versatile ingredient for the hungry and poor Greek people.
The potato thrives in all kinds of soil and was particularly well-suited for the rocky, barren, and windswept Aegean islands, like Tinos. It also didn’t require extensive plains and that was a perfect produce for the gardens of the island’s poor inhabitants. Thus, they discovered in the potato a new, flavorful, and nutritious food that they honored through delicious recipes, like patatou.
Key ingredients
As mentioned before, this Greek potato soufflé casserole is a simple recipe that needs the most basic ingredients. Take a look at your pantry and fridge because it is probable that you can find them right now and make this recipe in less than an hour.
POTATO: The star ingredient, potato provides a creamy base for the soufflé, lending it a comforting texture and a mild flavor that complements the other ingredients.
I used russet potatoes for two reasons: easy to find and cheap and they are perfect for mashed potatoes—creamy, light texture with a rich, flavorful taste.
CHEESE: The traditional recipe uses the local graviera cheese (insaneeeeee) but I know it is impossible to find (even in Greece). If you can access a Greek deli, Mediterranean grocery store, or a hypermarket, I highly recommend using Greek graviera for the best flavor.
Nevertheless, you can substitute it with other flavorful cheeses like ...almost everything... Below find some combos and the amount of cheese you can use:
How much cheese to use:
- Cheesy enough (medium cheesy): For 1 ½ kg (3.5 pounds) of mashed potatoes, a good starting point is about 200-250 grams (7-9 ounces) of cheese. This would provide a moderate cheese flavor without overwhelming the potatoes.
- Extra cheesy: If you want a more intense cheesy flavor, you can add 300-350 grams (10-12 ounces) of cheese.
Cheese combos:
- Cheddar and mozzarella: This combination offers both flavor and creaminess. It’s a very popular choice for cheesy potato dishes.
- Cheddar, Gruyère, and Parmesan: A gourmet combo that gives a delightful flavor depth.
- Mozzarella, Edam, and gouda: This combo delivers a luscious, indulgent texture and a well-rounded, savory taste that complements the creamy potatoes beautifully.
MILK: It adds creaminess and moisture to the mixture, ensuring the soufflé remains tender and rich while binding the ingredients together.
EGG: It serves as a binding agent, providing structure and stability to the potato soufflé.
ONION, PARSLEY, AND MINT: The onion adds sweetness and depth of flavor, while parsley and mint bring freshness and aromatic qualities.
BREADCRUMBS: Perfect topping for added texture and crunch. They create a golden, crispy layer on top of the soufflé.
Meal prepping this recipe
For meal prepping this potato soufflé casserole, there are two ways: bake or not bake.
Not bake: The previous day prepare the potato mixture and layer it in the baking dish without topping it with olive oil and breadcrumbs (we don't want the breadcrumbs to get soggy). Then, cover it tightly with plastic wrap and keep it in the fridge overnight for up to 24 hours.
When ready to serve, drizzle olive oil on top and sprinkle the breadcrumbs. Bake it until golden and bubbly.
Bake: Alternatively, you can bake it in advance. Once cooled, store the baking dish in the fridge covered with plastic wrap or cut it into pieces and place them in a food container. In Tinos Island, we serve it cold, so in that case, we don't have to reheat it. Otherwise, reheat on low heat.
I told you! This dish is super versatile and an extremely convenient choice for busy days or special gatherings!
Substitutions and variations
In every Greek household, recipes like this traditional potato dish are passed down from mother to daughter. Patatou is an example of that fact. Almost every family has its patatou version.
Apart from personal preferences, this recipe may significantly vary according to the season and the available produce.
Let's try to record some variations and substitutions:
Make it vegan: As I have mentioned a zillion times before, Greeks go vegan almost 200 days per year, following the guidelines of the Orthodox religion. During these days, our potato casserole omits both dairy and eggs.
You can use plant-based milk to add moisture to the mixture, double the herbs, and add spice like those mentioned below.
Play with the herbs and spices: Experimenting with different herbs can elevate the recipe's flavor profile. A wonderful combination includes dried oregano, a hint of grated nutmeg, and just a pinch of cumin. Alternatively, I suggest adding fresh basil, thyme, and even dill for a unique twist.
Make it festive: On Tinos Island, local cheeses and deli meats are exceptional, making it a missed opportunity not to incorporate them in this recipe if you can find them. I know, I know... Zero chance of purchasing them.
Don't worry, guys. Add your favorite sausage, and/or deli meat. It will do the trick.
Topping variations: For a crunchier texture, consider sprinkling semolina on top instead of breadcrumbs. You can also mix some grated cheese with the topping for extra flavor. The top will be cheesy and crunchy. God, yes!
Seasonal additions: Depending on the time of year, you can incorporate seasonal vegetables such as spinach or roasted peppers into the potato mixture for added nutrition and flavor. Adding sautéed mushrooms or caramelized onions in the fall can deepen the dish’s taste profile.
These substitutions and variations allow you to tailor your potato soufflé to your taste and honor its traditional roots, making it a versatile and beloved dish for any occasion!
How to make Greek potato soufflé
Time needed: 1 hour and 20 minutes
Let's look at the recipe's basic steps together.
- Prepare the potatoes
Wash the potatoes and place them whole, skin-on, in a pot. Cook for 20 minutes (longer for larger potatoes), or until easily pierced with a fork.
- Mash the potatoes
Mash the boiled potatoes using a potato masher, a food mill, or a fork (don’t use a food processor).
- Prepare the onion
Meanwhile, saute the onion in a small skillet.
- Assemble the ingredients
In a large mixing bowl, combine the mashed potatoes, onion, eggs, mint and parsley, grated cheese, and milk.
- Prepare the baking dish
Grease a baking dish with olive oil. Pour the potato mixture into the dish (photo 1), smoothing the top with a spatula (photo 2).
Drizzle the surface with olive oil and sprinkle the breadcrumbs evenly (photo 3). Use a knife to lightly score the surface into pieces for easier serving (photo 4).
- Bake and serve
Place the baking dish on the middle rack of the oven and bake for about 50 minutes, or until the top is golden brown.
Remove from the oven and let cool for about 30 minutes. Serve hot or cold.
Expert tips
Drain your potatoes: Ensure the potatoes are thoroughly drained to avoid excess moisture in the soufflé, which can affect the texture (soggy, yuck!).
Don’t use a food processor: Unless you like gummy texture (double yuck). Use a potato masher, a food mill, or a fork, instead.
How Greeks serve this potato casserole
...Yelling "Opa!" Just kidding!
The image of a Greek shouting "Opa!" every five minutes is a bit cliché and downright boring. We don’t do it that often—only at festivals, weddings, and other social gatherings, or at family tables after we’ve downed a few barrels of wine! (LOL)
Patatou is served cold at Tino's island festivals as a mezze, perfectly paired with local red wine (Augustiatis variety) and exquisite raki (local spirit, so strong that you won't believe it. Amazing, though).
To summarise, do yourself a huge favor and visit this unique island! Eat and drink everything in sight! For those who find Tinos a distant dream, whip up this dish and serve it all day for any occasion. It's a culinary sort of trip. Close your eyes while eating it. It will help.
Pair it with a salad like this cabbage salad for winter and this summer salad and make a delicious meal. Serve it as a centerpiece appetizer or make small portions and serve it as a mezze. It is an excellent idea for a breakfast casserole.
Because who needs a plane ticket to Tinos when you can have a taste of Greece at your table? (ok, maybe the ticket too).
How to store and freeze
Store: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Enjoy it cold or reheat it as needed.
Freeze: Cut into squares, wrap them in plastic wrap, and keep them in a food container. Freeze for up to 3 months. Reheat individual portions at 180°C (350°F). When frozen, it may take 40-50 minutes. Otherwise, bake for about 30 minutes after thawing overnight.
More delicious appetizers
If you love this Greek cheesy potato soufflé, be sure to check out these similar recipes for more Mediterranean appetizers:
Greek Spinach Pie (Spanakopita)
Greek zucchini pie (Kolokythopita)
Greek flat flour pie (alevropita)
If you make my recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your Greek Cheesy Potato Soufflé and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Recipe
Greek Cheesy Potato Soufflé
Ingredients
- 3.5 pounds (1.5kg) about 10 small-medium russet potatoes
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 2 eggs, lightly beaten
- 7-9 ounces (200-250g) graviera cheese or a combo of mozzarella-edam-gouda, grated*1
- 2 tablespoons mint, finely chopped
- ½ cup parsley, finely chopped
- ½ cup (120)ml milk
- 5 tablespoons breadcrumbs
- 2 tablespoons olive oil for topping
- Salt and freshly ground pepper, to taste
Instructions
PREPARE THE POTATOES
- Wash the potatoes and place them whole, skin-on, in a pot. Cover with cold water, add 1 tablespoon of salt, and bring to a boil. Cook for 20 minutes (longer for larger potatoes), or until easily pierced with a fork.
- Rinse with cold water until cool enough to handle. Drain well. Twist the potatoes to remove the skin effortlessly.
- Mash them using a potato masher, a food mill, or a fork (don’t use a food processor). Season with salt and pepper to taste.
- Preheat the oven to 400°F (200°C).
PREPARE THE ONION
- Meanwhile, in a small skillet on medium to high heat, add the onion and sauté until softened about 5 minutes. Remove from heat and let it cool.
ASSEMBLE THE INGREDIENTS
- In a large mixing bowl, combine the mashed potatoes with the onion, the eggs, the mint and parsley, the grated cheese, and the milk. Use a fork or a spatula to mix well until fully incorporated.
- Season with salt and pepper but be careful because the cheese adds a lot of saltiness.
PREPARE THE BAKING DISH
- Grease a baking dish with olive oil (I used a 7x10inch/18x25cm baking dish)*2. Pour the potato mixture into the dish, smoothing the top with a spatula.
- Drizzle the surface with olive oil and sprinkle evenly the breadcrumbs. Use a knife to lightly score the surface into pieces for easier serving.
BAKE
- Place the baking dish on the middle rack of the oven and bake for about 50 minutes, or until the top is golden brown.
- Remove from the oven and let cool for about 30 minutes. Serve hot or cold.
Notes
- For extra cheesy flavor, you can go up to 300-350 grams (10-12 ounces) of cheese. More cheese combos you can use: a) Cheddar and mozzarella b) Cheddar, Gruyère, and Parmesan.
- You can use a variety of baking dish sizes, from a smaller but deep 8x8 inch (20x20 cm) dish to a larger 10x10 inch (25x25 cm) dish, and all the sizes in between. The larger the baking dish, the thinner your Greek potato soufflé will be.
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