In a pan, heat 2 tbsp Horio olive oil Mountain Regions and sauté onion and garlic until soft.
Add oregano and honey, stir and leave aside.
In a deep pan over medium heat, melt 2 tbsp Horio cow butter.
Add flour and whisk until mixture thickens.
Add broth while whisking and then slowly add sour cream, until smooth and creamy.
Remove from heat and season with salt and pepper.
Put potato slices in sauce, along with green onions and mix well.
Lay an ovenproof glass dish with half potato-sauce mixture and add half the crumbled Horio Feta Cheese Mountain Regions and half onion mixture. Add then rest of potatoes, onion mixture and sprinkle with parmesan.
Cover with aluminum foil and bake in preheated oven at 180 C for 1 hour and 3o minutes. Remove foil during the last 30 minutes to allow potatoes to brown.
Garnish with crunchy bacon, sprinkle with Horio Feta Cheese Mountain Regions and serve.