Call it a rich side dish or a cheesy main course, it doesn’t matter; the cheesy potato millefeuille is an irresistible dish. Very easy to prepare, quick, and delicious, it really appeals to everyone. I made it with my beloved Asiago cheese, but of course, you can prepare it with the stringy cheese you prefer. If you’re super indulgent, you can also add diced speck or cooked ham. Let’s get to work and prepare the cheesy potato millefeuille together.
If you like potato recipes, here are a few to try, all delicious.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Making Cheesy Potato Millefeuille
- 2.2 lbs potatoes
- 9 oz cheese
- 1/2 cup milk
- 1 oz Parmigiano Reggiano DOP (grated)
- 2 tbsps butter
Tools for Preparing Cheesy Potato Millefeuille
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- 1 Aluminum Baking Tray
Steps for Preparing Cheesy Potato Millefeuille
Let’s start our millefeuille by peeling and washing the potatoes. Cook them, preferably by steaming. They shouldn’t be fully cooked, just softened for a few minutes as they will finish cooking in the oven.
While the potatoes are cooking, cut the cheese into chunks after removing the rind.
Once cooked, let the potatoes cool slightly and slice them approximately 1/5 inch thick.
Butter a baking dish. Alternate layers of potato slices with chunks of cheese. Add a little salt. Pour in the milk and finish with the grated cheese and pats of butter.
Bake at 350°F, static, for about 30 minutes.
Storage
I do not recommend storing the cooked potatoes; cook and consume them immediately.
I do not recommend storing the cooked potatoes; cook and consume them immediately.
I do not recommend storing the cooked potatoes; cook and consume them immediately.
