Potato Millefeuille
5 servings
115 minutes
Potato millefeuille is an exquisite dish of French cuisine that combines the tenderness of potatoes, the aroma of smoked bacon, and the rich flavor of Gruyère. The idea of layering comes from classic French pastry where 'millefeuille' means 'a thousand layers.' Here, instead of puff pastry, potatoes are used to create a harmonious blend of textures and flavors. This pie is baked to a golden brown, soaking in butter and the smoky aroma of bacon. It is served as a standalone dish or as a side to meat, with delicate slices revealing the depth of the flavor ensemble. Potato millefeuille is a perfect example of French gastronomy where simple ingredients are transformed into a culinary masterpiece.
1
Cut the peeled potatoes into thin slices and the butter into small pieces.
- Potato: 5 piece
- Butter: 80 g
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 across. They should slightly overlap to create a dense layer without gaps, and the other halves of the slices should hang over the edges like ears: they will later cover the pie.
- Smoked bacon: 20 pieces
3
Lay a layer of potato slices at the bottom of the dish, sprinkle 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 ones. Place pieces of butter over the potatoes, then grated Gruyère on top, followed by a layer of bacon. Continue layering alternately until the ingredients are finished (the last layer should be potato).
- Potato: 5 piece
- Salt: to taste
- Ground black pepper: to taste
- Butter: 80 g
- Gruyere cheese: 120 g
- Smoked bacon: 20 pieces
4
Tightly close the resulting structure with bacon ears. Seal the baking form thoroughly with foil - better in two layers. Send the millefeuille to a preheated oven at 180 degrees for one and a half hours, then take out the form, remove the foil, and return the pie to the oven for ten minutes to brown.
- Smoked bacon: 20 pieces
5
Remove the finished millefeuille from the mold by inverting it if it's silicone, or by cutting it if it's foil. Once the pie cools slightly, slice it into medium-thick pieces.