Layered Pumpkin and Cheese Gratin Squares (Boureki) | Saveur

Name: Layered Pumpkin and Cheese Gratin Squares (Boureki) | Saveur
Ingredients: 4 1⁄2 lb. russet potatoes, peeled and thinly sliced; 3 sugar pumpkins or small butternut squash (1¼ lb.), peeled and thinly sliced; 1 tbsp. kosher salt; 1 tsp. freshly ground black pepper; 1 tbsp. plus 1 tsp. all-purpose flour; 1⁄4 cup finely chopped fresh mint; 2 lb. mizithra cheese (4 cups), or substitute 10 oz. sheep’s milk feta and 12 oz. sheep’s milk ricotta, blended in a food processor and drained overnight in a fine strainer; 3⁄4 cup extra-virgin olive oil

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Boureki cut from a traditional Cretan gratin may be eaten at room temperature, but they are especially irresistible when the cheese is still warm.

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Ingredients

4 1⁄2 lb. russet potatoes, peeled and thinly sliced
3 sugar pumpkins or small butternut squash (1¼ lb.), peeled and thinly sliced
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1 tbsp. plus 1 tsp. all-purpose flour
1⁄4 cup finely chopped fresh mint
2 lb. mizithra cheese (4 cups), or substitute 10 oz. sheep’s milk feta and 12 oz. sheep’s milk ricotta, blended in a food processor and drained overnight in a fine strainer
3⁄4 cup extra-virgin olive oil