Potato Mille-Feuille
Potato Mille-Feuille is a easy French recipe that serves 6. 150 calories per serving. Recipe by La Cuisine de Lynoucha on YouTube.
Prep: 20 min | Cook: 55 min | Total: 1 hr 30 min
Cost: $3.57 total, $0.60 per serving
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
Melt the butter
Place the butter in a small bowl and melt it in the microwave for 30 s, then stir.
Time: PT2M
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
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
Preheat the oven
Preheat the oven to 190 °C.
Time: PT5M
Temperature: 190°C
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
Bake
Place the tin in the oven and bake for 55 minutes until the potatoes are golden and tender.
Time: PT55M
Temperature: 190°C
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
Dietary info: vegetarian, gluten‑free, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: milk (butter, parmesan)
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
The mille‑feuilles are too soft
Extend the baking time by 5‑10 minutes or increase the temperature to 200 °C for the last 5 minutes.
The edges burn
Cover the tin with a sheet of aluminum foil halfway through cooking.
Slices do not cook evenly
Ensure all slices are of uniform thickness and do not stack them excessively.
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.
Last updated: September 6, 2026
