Potato Pie

This very rustic version of a gratin dauphnois—with olive oil, feta, eggs, and yogurt—originates from Volos in central Greece. It is my husband’s childhood comfort food, baked by his mother, Athanasia Moraitis, following a recipe from her mother-in-law. We try to bake it only when we have guests, hoping that they will eat most of it. We can’t help ourselves and will guiltily devour any leftovers. Serve with just a light salad, as this is quite a substantial dish.