Potato Millefeuille
Main Dishes • French
Description
An unconventional yet very simple recipe for a potato casserole from chef John Smith, the head chef of a three-star restaurant named after himself. The earthy flavor of Gruyère cheese pairs best with the potato millefeuille, but you can also use cheddar or Parmesan.
Ingredients
- Potato 5 pieces
- Semi-Smoked Sausage 20 pieces
- Gruyère cheese 5 oz
- Butter 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the peeled potatoes into thin rounds and cut the butter into small pieces.
Step 2
Line a brick-shaped baking dish (preferably silicone or disposable foil for easier removal of the finished pie) with long, thin slices of bacon, laid crosswise. The slices should slightly overlap to create a dense layer without gaps, and the remaining halves of the slices should hang over the edges of the dish like ears, which will later be used to cover the pie.
Step 3
Lay a layer of potato slices at the bottom of the dish, sprinkle with a little salt and pepper. If the bacon is very salty, you can skip the salt — not only on the first layer but on all subsequent layers as well. Distribute pieces of butter over the potatoes, then add grated Gruyère cheese on top, followed by a layer of bacon. Repeat the layering alternately until the ingredients are used up (the last layer should be potato).
Step 4
Tightly cover the resulting structure with the bacon ears. Seal the baking dish thoroughly with foil — it's better to use two layers. Place the millefeuille in a preheated oven at 355°F for about an hour and a half, then remove the dish, take off the foil, and return the pie to the oven for another ten minutes to brown.
Step 5
Remove the finished millefeuille from the mold, inverting it if it's silicone, or cutting it if it's made of foil. Once the cake has cooled slightly, slice it into medium-thick pieces.
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