Crunchy Potato Millefeuille with Brown Butter and Parmesan by @simonauscher

1h15

4 servings

🥔

4

Large potatoes

🧄

2 cloves

Garlic

🌿

2 sprigs

Thyme

🧂

1 pinch

Salt

🧈

40 g

Butter

🧀

50 g

Parmesan

🧂

Fleur de sel

  1. Peel
    • Large potatoes

    Peel and rinse the large potatoes.

  2. Slice
    • Large potatoes

    Slice the large potatoes into 1 to 2 mm rounds using a mandoline or knife.

  3. Put
    • Large potatoes
    • Garlic
    • Thyme

    Put the potato rounds in a bowl and add the crushed garlic, thyme and salt.

  4. Melt
    • Butter

    Melt the butter over medium heat and let it brown.

  5. Step
    • Butter

    Watch the butter; when it smells like toasted almonds, it is ready.

  6. Pour
    • Butter
    • Large potatoes

    Pour the hot strained brown butter over the potatoes.

  7. Grate
    • Parmesan
    • Large potatoes
    • Garlic

    Grate the Parmesan over the potatoes and mix everything together.

  8. Place
    • Large potatoes

    Stack the potato rounds and place them in a muffin tin.

  9. Bake

    Cover with baking paper and bake for 15 minutes at 190°C.

  10. Bake

    Remove the baking paper and bake again for 45 minutes, until golden and crispy.

  11. Garnish
    • Fleur de sel

    Finish with fleur de sel.

Crunchy Potato Millefeuille with Brown Butter and Parmesan by @simonauscher

1h15

4 servings

🥔

4

Large potatoes

🧄

2 cloves

Garlic

🌿

2 sprigs

Thyme

🧂

1 pinch

Salt

🧈

40 g

Butter

🧀

50 g

Parmesan

🧂

Fleur de sel

Preparation Steps

  1. Step 1/11

    Peel and rinse the large potatoes.

    🥔Large potatoes
    🔪Peeler

  2. Step 2/11

    Slice the large potatoes into 1 to 2 mm rounds using a mandoline or knife.

    🥔Large potatoes
    🔪Mandoline

  3. Step 3/11

    Put the potato rounds in a bowl and add the crushed garlic, thyme and salt.

    🥔Large potatoes
    🧄Garlic
    🌿Thyme
    🧂Salt
    🥣Bowl

  4. Step 4/11

    Melt the butter over medium heat and let it brown.

    🧈Butter
    🍲Saucepan

  5. Step 5/11

    Watch the butter; when it smells like toasted almonds, it is ready.

    🧈Butter
    🍲Saucepan

  6. Step 6/11

    Pour the hot strained brown butter over the potatoes.

    🧈Butter
    🥔Large potatoes
    🧺Strainer
    🥣Bowl

  7. Step 7/11

    Grate the Parmesan over the potatoes and mix everything together.

    🧀Parmesan
    🥔Large potatoes
    🧀Grater
    🥣Bowl

  8. Step 8/11

    Stack the potato rounds and place them in a muffin tin.

    🥔Large potatoes
    🧁Muffin tin

  9. Step 9/11

    Cover with baking paper and bake for 15 minutes at 190°C.

    📜Baking paper
    🧁Muffin tin

  10. Step 10/11

    Remove the baking paper and bake again for 45 minutes, until golden and crispy.

    🧁Muffin tin

  11. Step 11/11

    Finish with fleur de sel.

    🧂Fleur de sel

Composition

Ingredients

Types

Vegetables, Herbs, Spices, Dairy

Ingredients

Large potatoes, Garlic, Thyme, Salt, Butter, Parmesan, Fleur de sel

Notes

Garlic (crushed), Butter (for brown butter), Parmesan (grated), Fleur de sel (to finish)

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, soy-free, Sugar-Free, Vegetarian, Gluten-Free

Calories

340 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 42g, Fat: 15g, Fiber: 5g, Sugars: 3g

Nutritional Information

Minerals

Potassium: 750mg, Calcium: 200mg, Sodium: 510mg, Iron: 1.3mg

Vitamins

Vitamin C: 20mg, Vitamin B6: 0.5mg, Vitamin A: 60mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Peeler, Mandoline, Bowl, Saucepan, Strainer, Grater, Muffin tin, Baking paper

Appliances

Oven

Type

Type

Type Of Dish

Side Dish

Occasions

Winter Comfort Food

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French

Geographic

to inform

Various

Aspect

Texture

Crunchy, Crispy, Tender

Flavors

Buttery, Nutty, Cheesy, Savory, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (airtight container,reheat in oven to restore crispness), freezer : 1 month (wrap tightly,texture may become softer after thawing)