Potato Mille-Feuille

Ingredients

• 50 g Butter (Melt in microwave)
• 800 g Firm-fleshed potatoes (Peeled and sliced very thin (2‑3 mm))
• 1 c. à café Fresh thyme or bay leaf (Aromatic herbs to taste)
• 30 g Grated Parmesan (Adds flavor and crunch)
• ½ c. à café Ground black pepper (Freshly ground preferably)
• 1 c. à café Salt (Season to taste)

Instructions

1. Melt the butter

   Place the butter in a small bowl and melt it in the microwave for 30 s, then stir.

   Time: PT2M

2. Prepare the potatoes

   Peel the potatoes then cut them into very thin slices (2‑3 mm). If using a mandoline, set it to the thinnest cut.

   Time: PT10M

3. Mix the ingredients

   In a bowl, pour the melted butter, add the potato slices, thyme (or bay leaf), Parmesan, pepper and salt. Gently mix to coat each slice.

   Time: PT3M

4. Preheat the oven

   Preheat the oven to 190 °C.

   Time: PT5M

   Temperature: 190°C

5. Arrange the slices in the mold

   Lightly grease the muffin tin (or line with parchment paper). Place the potato slices, slightly overlapping, to form a small mille‑feuille in each cavity.

   Time: PT5M

6. Bake

   Place the tin in the oven and bake for 55 minutes until the potatoes are golden and tender.

   Time: PT55M

   Temperature: 190°C

7. Rest and serve

   Remove the tin from the oven, let rest for 5 minutes, then gently unmold the mille‑feuilles and serve hot.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

20 g

Fat

6 g

Fiber

2 g

Ingredient Substitutions

• Instead of Butter: margarine, olive oil
• Instead of Firm-fleshed potatoes: sweet potatoes
• Instead of Fresh thyme or bay leaf: rosemary, oregano
• Instead of Grated Parmesan: Gruyère, Pecorino
• Instead of Ground black pepper: white pepper

Equipment Needed

• Microwave
• Paring knife
• Cutting board
• Mandoline (or very fine knife) (optional)
• Mixing bowl or bowl
• Wooden spoon or spatula
• Muffin tin (12 cavities)
• Oven
• Parchment paper (optional) (optional)

Critical Steps — Do Not Skip

• Slice the potatoes very thinly
• Preheat the oven to 190 °C
• Arrange the slices in regular layers in the tin
• Bake for 55 minutes

Chef Tips from the Video

• Use parchment paper in each cavity for effortless unmolding.
• Add a pinch of grated nutmeg to the mixture for an extra aromatic note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat in the oven at 180 °C to regain crispness.

Freezer: Can be frozen for up to 1 month, but the texture will be slightly less crispy after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the slices and the mixture the day before, cover and keep in the refrigerator. Bake on the day for maximum crispness.