6 ounces crumbled feta (about 1 1 /2 cups)
2 1/2 C Half & Half cream
1 tsp salt
1/2 tsp pepper
2 Tbsp SOOC Mushroom & Sage Olive Oil
2 Tbsp SOOC French Tarragon White Balsamic
1 large or 2 medium sweet onions, sliced
1 1/2 tsp chopped fresh thyme or 3/4 tsp dried
2 lb Yukon Gold potatoes, peeled, thinly sliced.


Position rack in top third of oven and preheat to 400°F. Oil a 13 x 9 x 2-inch glass baking dish. Place feta cheese in medium bowl; add 1 /2 cup cream. Using fork, mash mixture to chunky paste. Mix in 1 tsp salt and 1/2 tsp pepper. Mix in remaining 2 cups of cream. Add SOOC Mushroom & Sage Olive Oil to a heavy large pot over medium-high heat. Add onions and herbs; sauté for 5 minutes then add SOOC French Tarragon White Balsamic, continue until onions are tender and beginning to caramelize. Arrange half of potatoes on bottom of prepared dish. Spoon 3/4 cup cheese sauce over. Top with the onion mixture, 3/4 cup cheese sauce, then remaining potatoes. Top with remaining cheese sauce. Cover dish with foil.Bake for 30 minutes. Uncover and bake until potatoes are tender, top is golden brown and sauce is thickened, about 30 minutes longer. Let stand 10 minutes; serve hot