This dish originally comes as a recipe to use up boiled potatoes. If you don’t have them ready, you can boil them and let them firm up in the fridge for at least 3 hours, otherwise, it will be difficult to slice them thinly; alternatively, you can use raw potatoes and, after washing and peeling them, slice them thinly with a mandoline.

Peel the cold, boiled potatoes and slice them thinly on a cutting board.

Slice the melting cheese you’ll use thinly as well.

Grate the pecorino (2 heaping tablespoons are more than enough).

Line a round pan (mine was also flared) with parchment paper that measures 8 inches in diameter; alternatively, oil it and sprinkle with breadcrumbs (gluten-free too).

Preheat the oven to 392°F.

To make the “potato millefeuille,” we’ll proceed by alternating, in order:

1) A first layer of potato slices to place at the bottom of the pan.

2) Then, a layer of thin slices of smoked provola cheese (fresh or semi-aged).

3) Another layer of potatoes.

5) A sprinkle of grated pecorino; continue until all the ingredients are used up.

Now, let’s deal with the eggs.

Crack the whole eggs into a bowl, add the fine salt, freshly ground pepper, and beat them with a fork for a minute, to combine the ingredients and dissolve the salt.

Pour the egg mixture over the potatoes, tap the pan lightly on the table, so that the mixture is evenly distributed at the bottom and between the layers.

Using the back of a fork, gently press the top layer of potatoes into the egg mixture, so they get covered as well.

Bake the pan in the middle for about 25 minutes (this applies even if you’re using raw potatoes, as long as they are sliced thinly). The cooking times are based on my gas oven, with heat coming only from below and in static mode.

Just like with cakes, we’ll pierce the potato millefeuille with a skewer (which should come out dry) to ensure an even bake inside as well.

Bon appetit