Steps for Potato and Cheese Millefeuille

• This dish is really very easy to make. If by chance you don’t have the cheese listed in the ingredients, don’t worry, you can substitute it with what you have at home. Sliced mozzarella, thinly sliced Edam cheese, you can use cheese slices, in this case, be careful to salt the potatoes only a little, as we know, this cheese is quite flavorful. You can also use grated pecorino alternating it with Parmesan, in short, you can use any variant you like. So the first thing to do is peel the potatoes and slice them very thinly with the mandolin, being careful not to cut yourself .

  

• Place the potatoes in a bowl full of cold water and let them rest for about 10 minutes. This is to allow them to lose some starch.

• In a bowl, mix the breadcrumbs and Parmesan, you can add a pinch of oregano if you like, and to make this dish even tastier, a pinch of chili pepper.

• Take a 9-inch springform pan, grease it well, and dust it with the breadcrumb mix. Drain the potatoes and form a first layer. Lightly salt and sprinkle with the bread and cheese mix, place some slices of cheese to cover the potatoes.

• Form a second layer of potatoes and proceed like this until you have used all the ingredients. Finally, drizzle a little oil over the breadcrumb sprinkle.

• 

• Bake at 356°F for about 40 minutes, it should be golden on the surface. Once the cooking time is up, let it cool for a few minutes in the turned-off oven, then serve it on the table and enjoy your meal.

  If you’d like, follow me on Facebook by clicking Il ricettario delle vergare. I’ll be waiting for you… Ivana

  You can also find me on Instagram and on Pinterest

  Return to the HOME to read all the other recipes