Mille-feuille sous-vide

Ingredients

• 1 kilogram Potatoes (peeled and sliced 2‑3 mm thick with a mandoline)
• 100 grams Unsalted Butter (room temperature, softened)
• 2 tablespoons Dijon Mustard (smooth mustard)
• 1 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil or Clarified Butter (for brushing before roasting)
• 1 roll Plastic Wrap (for lining terrine and wrapping potatoes)
• 1 large bag Vacuum Seal Bag (food‑grade, suitable for sous vide)

Instructions

1. Peel Potatoes

   Peel the 1 kg of potatoes and set aside.

   Time: PT5M

2. Slice Potatoes

   Slice the potatoes thinly (2‑3 mm) using a mandoline slicer for uniform thickness.

   Time: PT10M

3. Make Mustard‑Butter Sauce

   In a mixing bowl combine the room‑temperature butter, Dijon mustard and freshly ground black pepper. Blend until smooth and homogeneous.

   Time: PT5M

4. Line Terrine with Plastic Wrap

   Line a terrine or loaf pan with a generous sheet of plastic wrap, allowing excess to hang over the sides for later sealing.

   Time: PT3M

5. Layer Potatoes and Sauce

   Spread a thin layer of the mustard‑butter sauce on the plastic‑lined pan, then add a layer of sliced potatoes. Continue alternating sauce and potatoes, finishing with a sauce layer.

   Time: PT7M

6. Wrap and Vacuum Seal

   Fold the overhanging plastic wrap tightly around the potato cake, place it inside a vacuum‑seal bag and vacuum‑seal, ensuring no air remains.

   Time: PT5M

7. Sous Vide Cook

   Set the sous vide immersion circulator to 88 °C, submerge the sealed bag in the water bath and cook for 3 hours.

   Time: PT3H

   Temperature: 88°C

8. Ice‑Bath Cool Down

   Prepare an ice bath, remove the bag from the water bath and place it in the ice bath for about 10 minutes to stop cooking.

   Time: PT10M

9. Refrigerate

   Transfer the bag to the refrigerator and let the potatoes rest for at least 12 hours before finishing.

   Time: PT12H

10. Remove Plastic and Cut

    After the rest, gently unwrap the plastic, remove the potato cake and cut it into the desired shapes (e.g., wedges or sticks).

    Time: PT5M

11. Preheat Oven

    Preheat the oven to 200 °C while you arrange the potatoes on a baking sheet.

    Time: PT10M

    Temperature: 200°C

12. Roast Potatoes

    Place the cut potatoes on a parchment‑lined baking sheet, brush generously with olive oil or clarified butter, and roast until golden brown, about 15‑20 minutes.

    Time: PT20M

    Temperature: 200°C

13. Serve

    Transfer the roasted potatoes to a serving platter and enjoy while hot.

    Time: PT0M

Nutrition Facts

Calories

375

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g