Very easy to prepare, with raw potatoes, the potato millefeuille with cheese is irresistible. Paired with a fresh salad or grilled vegetables, it becomes a complete meal that’s hard to say no to. I used sliced scamorza cheese to make it, but any stretched curd cheese that you like or have at home, even different types of cheese, will make a perfect savory pie to use up leftover cheese bits with taste. Another fantastic savory pie is the one with potatoes and stracchino. Always very simple to prepare. Let’s get to work and make the cheesy potato millefeuille together.
OTHER RECIPES WITH POTATOES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the potato and cheese millefeuille
- 2.2 lbs potatoes
- 2 cloves garlic
- 2 tbsps chopped parsley
- 6 tbsps breadcrumbs
- 6 tbsps extra virgin olive oil
- to taste salt and pepper
- 7 oz sliced scamorza cheese
Tools
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- Mandoline
- Baking Tray
Steps for preparing the potato and cheese millefeuille
Peel the potatoes and rinse them. Slice them thinly with the mandoline, being careful with your fingers. In a bowl, add chopped garlic, parsley, and breadcrumbs. Add salt, pepper, and extra virgin olive oil. Mix and pour over the potato slices. Mix with your hands to distribute the mixture.
Brush a baking tray with oil. Alternate layers of potatoes with sliced cheese. Make several layers until you run out of ingredients. Finish with the potatoes.
Preheat the oven to 356°F. Bake, with static oven, and cook for about 50-55 minutes after drizzling with a little oil. Take out and serve the cheesy potato millefeuille.
Storage
Store the millefeuille in the fridge for a maximum of one day.
