Easy to prepare and super tasty, this potato and ham millefeuille will save your dinner. A true, hearty one-dish meal that’s always so inviting. And if you’re following a vegetarian diet, no problem: just omit the ham; it’ll still be delicious.
Other potato recipes you might be interested in:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Potato Millefeuille
If you prefer, you can replace the cooked ham with mortadella and the scamorza with fontina.
- 2 lbs potatoes (net weight after peeling)
- 1 bunch mixed aromatic herbs
- 10.5 oz mild scamorza cheese
- 8.8 oz cooked ham (thinly sliced)
- 1.8 oz Grana Padano cheese, grated (or Parmesan)
- 3/8 cup vegetable broth
- salt
- butter
Tools
- 1 Mandoline
- 1 Bowl
- 1 Mezzaluna
- 1 Grater coarse holes
- 1 Baking Pan 12 x 8.7 inches
Preparation of the Potato and Ham Millefeuille
Peel the potatoes, wash them well, and slice them very thinly using a mandoline. As you slice, place them in a large bowl filled with cold water to reduce starch and prevent browning.
Wash the aromatic herbs, pat them dry with paper towels, and finely chop them using a mezzaluna. I used sage, rosemary, thyme, and marjoram.
Julienne the scamorza cheese using a coarse grater.
Butter the bottom and sides of a baking pan and create the first layer with potato slices. Salt to taste.
Sprinkle a bit of aromatic herb mixture on the potatoes, then add some scamorza cheese on top.
Then proceed with two thin slices of cooked ham.
Repeat this sequence (potatoes, salt, aromatic herb mixture, scamorza, and cooked ham) until all ingredients are used, finishing with a layer of potatoes.
At this point, pour the broth into the baking pan.
Then sprinkle the entire surface with grated cheese and place a few small knobs of butter here and there.
Cover the potato and ham millefeuille with aluminum foil and bake in a preheated static oven at 392°F for 50 minutes, then remove the foil and continue cooking for another 10 minutes. Finally, switch to grill mode until golden brown.
Remove the potato and ham millefeuille from the oven and let it cool slightly before serving. Enjoy! Paola
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