Baked Potato Mille-feuille, a quick and tasty main dish, perfect for an everyday dinner. A very simple recipe, which reminded me a bit of my white zucchini parmigiana when I saw it while browsing the internet. Simple and fast, even for this recipe, pre-cooking the potatoes is not necessary if they are sliced very thinly with a mandoline. Layered with grated cheese, smoked cheese, and rosemary, it will become your favorite dinner saver, as it has become for me these past evenings. Potatoes, grated cheese, smoked cheese, and rosemary, and then more layers of this explosion of flavors for a second course or a main dish that’s finger-licking good. If I’ve made your mouth water, join me in the kitchen, because the baked potato mille-feuille with smoked cheese will be ready in a click!
If you’re interested in other quick main course recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 424.01 (Kcal)
- Carbohydrates 21.02 (g) of which sugars 1.71 (g)
- Proteins 23.93 (g)
- Fat 27.70 (g) of which saturated 2.57 (g)of which unsaturated 0.94 (g)
- Fibers 2.44 (g)
- Sodium 833.79 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.25 lbs potatoes (weight of unpeeled vegetables)
- 10.5 oz smoked cheese
- 1.25 oz grated Parmesan cheese
- 2 tbsps extra virgin olive oil
- rosemary (to taste)
- salt (to taste)
Tools
- Baking Dish
- Cutting Board
- Knife
- Parchment Paper
- Mandoline
- Potato Peeler
Steps
First, clean the potatoes, peel them, and wash them well under water to remove any soil residue. Then slice them thinly to a thickness of 1/16 inch, using a mandoline. Pat them dry again with a paper towel and spread them on the bottom of a lightly oiled baking dish. Then cut the smoked cheese into cubes and set aside.
Add a little salt, grated cheese, coarsely chopped rosemary, and some pieces of smoked cheese. I used fresh rosemary because it’s more fragrant, but you can also use dried.
Place another layer of potatoes and continue in this way alternating all the ingredients. I made 4 layers. On the last one, add only the grated cheese and a drizzle of oil. Cover the baking dish with dampened and well-wrung parchment paper, wrapping it tightly around the dish. Wetting the parchment paper helps achieve the right humidity and allows the potatoes to cook better.
Bake the flan in a preheated oven at 356°F with static function for 30 minutes. Then remove the dish from the oven, eliminate the parchment paper and distribute the rest of the smoked cheese and more rosemary. Finish cooking for another 5 minutes with the grill function, until the cheese is melted and the potatoes have become golden.
The potato flan with smoked cheese is ready to be served.
Storage and Tips for Baked Potato Mille-feuille
The baked potato mille-feuille can be stored in the fridge for 1 or 2 days in a container with a lid.
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FAQ Questions and Answers for Baked Potato Mille-feuille
Can I add ham or other sliced meats?
Yes, of course, you can enrich the flan by adding bacon or speck slices, or any other sliced meat you like.
