The Baked Potato Millefeuille is a dish of irresistible charm, an explosion of flavors and textures that delights the palate with crunchy and juicy layers. This preparation combines the simplicity of basic ingredients with the complexity of an elegant and sophisticated presentation. The potatoes, the main elements of this recipe, serve as a canvas for a symphony of tastes, enriched by layers of melting mozzarella cheese, flavorful cooked ham, grated Parmesan for a touch of intensity, and a mix of aromatic herbs like rosemary and sage to further enhance the taste profile.
The secret of this creation lies in the succession of layers that, once baked, will create a dish with an enchanting appearance and enveloping taste. The addition of milk helps to provide creaminess and delicacy, balancing the overall texture of the dish.
This recipe combines tradition and creativity, offering a gastronomic experience that will surely captivate diners. With the Baked Potato Millefeuille, every bite is a journey through layers of taste, a celebration of authentic flavors.
Below you will find more potato recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Potato Millefeuille
- 28 oz potatoes
- 8.5 oz cooked ham (4 slices)
- 7 oz mozzarella (sliced)
- 2.8 oz grated Parmesan
- 1 cup milk
- to taste butter (in flakes)
- to taste salt
- to taste pepper
- to taste dried oregano
- to taste rosemary
- 1 bunch sage (chopped)
Tools for Baked Potato Millefeuille
- 1 Potato Peeler
- 1 Mandoline
- 1 Bowl
- 1 Baking Dish
Steps
To prepare the baked potato millefeuille, start by peeling the potatoes,
slice the potatoes with a mandoline
about 1/8 inch thick.
Transfer the potatoes to a large bowl, adjust with salt
and pepper.
Add the aromatic herbs, oregano,
rosemary needles and chopped sage.
Mix everything to season the potatoes and
arrange the first layer in a baking dish.
Put a layer of ham,
a layer of mozzarella slices,
a sprinkle of grated Parmesan.
Start again with a layer of potatoes,
one of ham and mozzarella and
again the grated Parmesan.
Finish with the last layer of potatoes,
pour the milk over the top,
the last sprinkle of grated Parmesan and the butter flakes.
bake the potato millefeuille in a preheated oven at 392°F for 30 minutes.
Remove from the oven as soon as the surface is golden brown.
and serve once it has cooled down slightly.
