Potato mille-feuille is a refined and versatile dish, perfect for surprising your guests or enriching the daily menu with a touch of elegance. Ideal as both a side dish and a main course, potato mille-feuille lends itself to endless variations, thanks to the possibility of enriching it with ingredients like creamy cheeses, aromatic herbs, or thin layers of vegetables.
The secret of this dish lies in the perfect arrangement of the potato slices, carefully cut thin, to achieve even cooking and a melting texture on the palate. The crunchiness of the golden surface, achieved through baking, pairs with the softness of the inner layers, creating an irresistible contrast of textures. Potato mille-feuille is not only a pleasure for the taste buds but also for the eyes: its neat appearance can enhance any table, whether it is a formal dinner or a family meal.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Potato Mille-feuille Ingredients
- 2.2 lbs potatoes
- 1 bunch chives
- 1 bunch parsley
- 2 cups milk (or fresh cream)
- to taste salt
- to taste pepper
- 2 oz grated Parmesan cheese
- 4 eggs (medium)
Potato Mille-feuille Tools
- 1 Mandoline
- 1 Knife
- 1 Baking tray
- 1 Peeler
- 1 Bowl
Steps
To prepare the potato mille-feuille, start by peeling the potatoes and
slice them with a mandoline, the potatoes should all be 1/8 inch thick.
Now arrange the potatoes on a baking tray
then, chop the chives and
the parsley and set aside.
Now pour 1 cup of milk or fresh cream into a bowl and add 1 oz of grated Parmesan cheese,
season with salt and pepper,
add the chopped parsley,
a bit of chives and
mix everything and
in the meantime add the remaining milk.
Add the remaining chives to the potatoes in the tray,
pour the mixture of milk, Parmesan, and herbs over the potatoes and
sprinkle with the remaining Parmesan.
The mille-feuille could be cooked as it is, but I wanted to try adding eggs so, in a bowl, put the eggs and season with salt,
Beat them with a whisk and
pour them over the potatoes.
Bake the mille-feuille in a preheated oven at 356°F for 30 minutes, (if the potatoes are still a bit raw, continue cooking). The potatoes are ready to be enjoyed.
The potato mille-feuille can be stored in the fridge covered with plastic wrap for up to 2 days.
FAQ (Frequently Asked Questions)
Is it possible to replace the milk?
Yes, you can replace it with oat or soy drinks.
Can I add cured meats or cheeses?
Yes, you can easily add both cured meats and cheeses.
