The potato millefeuille is a savory tart made with potatoes. An excellent side dish, tasty and substantial.
The potatoes, thinly sliced, create a series of regular and thin layers that, once cooked, become slightly crispy at the edges but remain tender and flavorful inside.
The dough, made with eggs, flour, and spreadable cream, has a creamy consistency and, thanks to the instant yeast, is slightly puffed and soft, while maintaining a certain density.
This dough gently envelops the potatoes, blending with them during cooking, and creating a compact effect, almost like a savory tart.
Visually, the dish presents itself as a series of alternate layers, with the potatoes neatly overlapping and the dough delicately filling the spaces between them.
Potatoes are rich in complex carbohydrates, providing long-lasting energy. They contain fiber, useful for digestion and blood sugar control, and are a good source of vitamin C and B vitamins, such as B6. Among the minerals, potassium, which promotes cardiovascular health, and magnesium stand out. With few calories, they are a nutritious and versatile food.
A very versatile dish because, thanks to its delicate flavor, it pairs well with any dish.
It can be served as an appetizer, side dish, or even as a main course, depending on how it is presented and what it is paired with.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the potato millefeuille
- 1.1 lbs potatoes
- 5.3 oz spreadable cheese
- 2 oz grated Parmesan cheese
- 2 eggs
- to taste fine salt
- 1/2 cup type 1 flour
- 1/2 packet instant yeast for savory preparations
Tools
- 1 Springform pan
- Baking paper
- 1 Whisk
- 1 Bowl
- 1 Mandoline slicer
Steps for preparing the potato millefeuille
To prepare the delicious potato millefeuille WATCH THE VIDEO RECIPE
Wash and peel the potatoes, then slice them very thinly (about 0.08 inches) using a mandoline slicer for uniformity. Dab them with paper towel to remove excess moisture. Ensure you slice the potatoes evenly thin for uniform cooking and better layering.
In a bowl, beat the eggs with salt using a hand whisk then add the grated Parmesan, flour, and while mixing, the spreadable cheese and instant yeast for savory tarts.
Make a homogeneous mixture and incorporate the potatoes. Mix everything with a spoon and pour into a springform pan lined with baking paper .
Bake at 356°F for about 40 minutes or until golden brown. Check the last few minutes of cooking to avoid overcooking. If the surface darkens too quickly during baking, cover the millefeuille with a sheet of foil and continue baking until the potatoes are tender. In AIR FRYER cooking 15 to 20 minutes at 392°F.
Once the cooking time has elapsed, remove from the oven and serve hot and …
Enjoy from Barbara!
To weigh the ingredients, I used the Tognana Iride Scale
Storage and Tips
The potato millefeuille can be stored in the refrigerator for 2-3 days. Make sure to cover it with cling film or place it in an airtight container to maintain its freshness and prevent it from absorbing odors from other foods.
Before serving, heat in the oven at 302°F for 10-15 minutes to maintain the crispness of the potatoes. If you prefer to use the microwave, cover the dish with a lid to prevent it from drying out, although this method may soften the crispy parts.
You can flavor with Herbs such as rosemary, thyme, or sage can be added to the dough or between the layers to scent the dish.
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