Potato Millefeuille by @simonauscher

1h15

4 servings

🥔

4

Potato

🧄

2 cloves

Garlic

🌿

2 sprigs

Thyme

🧂

1 pinch

Salt

🧈

40 g

Butter

🧀

50 g

Parmesan

🧂

1 pinch

Fleur de sel

  1. Peel
    • potatoes

    Peel and rinse the potatoes thoroughly.

  2. Slice
    • potatoes

    Slice the potatoes into 1–2 mm thick rounds.

  3. Crush
    • garlic
    • thyme

    Crush the 2 garlic cloves and strip the leaves from the 2 thyme sprigs.

  4. Place
    • potatoes
    • garlic
    • thyme

    Place the potato slices in a mixing bowl with garlic, thyme, and 1 pinch of salt.

  5. Melt
    • butter

    Melt the 40 g butter in a saucepan over medium heat.

  6. Cook
    • butter

    Cook the butter until browned and smelling like toasted almonds.

  7. Pour
    • potatoes
    • butter

    Pour the hot brown butter through a fine mesh strainer over the potatoes.

  8. Grate
    • potatoes
    • Parmesan cheese

    Grate the 50 g Parmesan cheese over the potatoes and mix until evenly coated.

  9. Step
    • potatoes

    Stack the potato slices tightly in the muffin tin cavities.

  10. Bake
    • potatoes

    Cover the muffin tin with parchment paper and bake at 190°C for 15 minutes.

  11. Bake
    • potatoes

    Remove the parchment paper and bake for at least 40 more minutes.

  12. Bake
    • potatoes
    • fleur de sel

    Bake until deeply golden and crisp, then finish with 1 pinch of fleur de sel.

Potato Millefeuille by @simonauscher

1h15

4 servings

🥔

4

Potato

🧄

2 cloves

Garlic

🌿

2 sprigs

Thyme

🧂

1 pinch

Salt

🧈

40 g

Butter

🧀

50 g

Parmesan

🧂

1 pinch

Fleur de sel

Preparation Steps

  1. Step 1/12

    Peel and rinse the potatoes thoroughly.

    🥔potatoes
    🔪vegetable peeler
    🔪knife
    🪵cutting board

  2. Step 2/12

    Slice the potatoes into 1–2 mm thick rounds.

    🥔potatoes
    🔪knife
    🪵cutting board

  3. Step 3/12

    Crush the 2 garlic cloves and strip the leaves from the 2 thyme sprigs.

    🧄garlic
    🌿thyme
    🔪knife
    🪵cutting board

  4. Step 4/12

    Place the potato slices in a mixing bowl with garlic, thyme, and 1 pinch of salt.

    🥔potatoes
    🧄garlic
    🌿thyme
    🧂salt
    🥣mixing bowl

  5. Step 5/12

    Melt the 40 g butter in a saucepan over medium heat.

    🧈butter
    🍲saucepan

  6. Step 6/12

    Cook the butter until browned and smelling like toasted almonds.

    🧈butter
    🍲saucepan

  7. Step 7/12

    Pour the hot brown butter through a fine mesh strainer over the potatoes.

    🥔potatoes
    🧈butter
    🥣mixing bowl
    🍲saucepan
    🧺fine mesh strainer

  8. Step 8/12

    Grate the 50 g Parmesan cheese over the potatoes and mix until evenly coated.

    🥔potatoes
    🧀Parmesan cheese
    🥣mixing bowl
    🧀box grater

  9. Step 9/12

    Stack the potato slices tightly in the muffin tin cavities.

    🥔potatoes
    🧁muffin tin

  10. Step 10/12

    Cover the muffin tin with parchment paper and bake at 190°C for 15 minutes.

    🥔potatoes
    🧁muffin tin
    📜parchment paper

  11. Step 11/12

    Remove the parchment paper and bake for at least 40 more minutes.

    🥔potatoes
    🧁muffin tin
    📜parchment paper

  12. Step 12/12

    Bake until deeply golden and crisp, then finish with 1 pinch of fleur de sel.

    🥔potatoes
    🧂fleur de sel
    🧁muffin tin

Composition

Ingredients

Types

Vegetables, Herbs, Seasonings, Dairy

Ingredients

Potato, Garlic, Thyme, Salt, Butter, Parmesan, Fleur de sel

Notes

Potato (large), Garlic (crushed), Parmesan (grated), Fleur de sel (finishing touch, no amount given)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

306 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 42g, Fat: 12g, Saturated fat: 7g, Fiber: 5g, Sugars: 2g

Nutritional Information

Minerals

Potassium: 495mg, Calcium: 292mg, Sodium: 210mg, Phosphorus: 235mg

Vitamins

Vitamin C: 21mg, Vitamin B6: 0.5mg, Vitamin B12: 0.2µg, Vitamin A: 154µg RAE

Preparation

Time Information

Preparation

20 minutes

Cooking

55 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

vegetable peeler, knife, cutting board, mixing bowl, saucepan, fine mesh strainer, box grater, muffin tin, parchment paper

Appliances

Oven

Type

Type

Type Of Dish

Side Dish, Appetizer, Snack

Occasions

Dinner, Lunch, Holiday meal, Party

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Crispy, Tender, Layered

Flavors

Buttery, Nutty, Savory, Salty, Garlicky, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 1 month (Freeze in an airtight container,Reheat from frozen in the oven for best crispness)