Potato Millefeuille is a delicious second course that is easy to make, tasty, and perfect even for special occasions. The potato pie is very soft and you can also prepare it in single-serving versions, perhaps inside disposable aluminum molds, so you can overturn it onto the plate and serve the single-serving potato millefeuille even at a buffet or for a standing lunch or dinner. I tried the gourmet potato millefeuille at a restaurant and liked it so much that I wanted to try it at home and create a more homely version. To prepare this potato lasagna, I used a baking dish measuring approximately 8×10 inches and it serves 6 portions; if you need to make more servings, adjust the quantities accordingly. If you love potatoes, I recommend 10 MUST-TRY POTATO RECIPES and 10 DINNER-SAVING POTATO RECIPES. Now let’s see how to make the potato millefeuille, and if you try it, let me know. Barbara

Here are some other tasty potato recipes I recommend trying:

Difficulty: Very easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for making potato millefeuille

1.75 lbs potatoes
5.29 oz speck
7.05 oz smoked scamorza
to taste salt
to taste pepper
3.53 oz butter
2.82 oz flour
2.11 cups milk
to taste salt
to taste nutmeg

How to make potato millefeuille

Let’s start preparing the Potato Millefeuille peel the potatoes,
cut them into slices
put them in slightly salted water, put it on the heat and cook for 10 minutes from the moment it starts to boil, then drain and let them cool.
In the meantime, prepare the béchamel sauce, melt the butter,
add the flour and stir with a whisk, add
add the milk little by little and keep stirring to avoid lumps.
Once you have incorporated all the milk, add a pinch of salt,
some nutmeg
put it on the heat and keep stirring until it boils, you will see that the béchamel sauce thickens, cook for a few minutes then turn off and remove from heat.
Pour some béchamel sauce on the bottom of the baking dish,
make a layer of potatoes,
add some slices of speck,
some smoked scamorza
and a layer of béchamel sauce, continue in this way to create more layers.
Prepare the last layer with potatoes,
a sprinkle of pepper,
some béchamel, pieces of smoked scamorza, and speck cut into strips.
Bake in a preheated static oven at 350°F for 20 minutes, when the potato millefeuille is ready, take it out of the oven, let it rest for a few minutes, then cut it into slices and serve it.