Layered Cheddar-Feta Potato Breakfast Gratin

Steps

1. Preheat the oven to 375°F (190°C). Brush an 8x8-inch baking dish with about one third of the olive oil.
2. Prepare everything first: slice the potatoes, shred the cheddar, crumble the feta, slice the green onions and mince the garlic. Set aside a small handful of the green onions for garnish.
3. In a large bowl, toss the potatoes with the remaining two thirds of the olive oil, the garlic, the salt and the black pepper.
4. Make the custard: in a separate bowl, whisk the eggs and the milk until smooth.
5. Layer one third of the potatoes in the dish, then scatter over one third of the cheddar, half of the feta and half of the remaining green onions. Repeat with another third of the potatoes, another third of the cheddar, the rest of the feta and the rest of the remaining green onions. Top with the last third of the potatoes.
6. Pour the egg custard evenly over the layers, pressing the potatoes down gently so they are moistened.
7. Cover with foil and bake for 40 minutes, until the potatoes are nearly tender when pierced.
8. Uncover, sprinkle with the last third of the cheddar and the paprika, and bake 15 to 20 minutes more, until golden, the potatoes are tender and the center reaches 160°F (71°C).
9. Rest for 10 minutes, then scatter the reserved green onions on top, cut into 4 pieces and serve.