- Prepare the Potatoes:
- Wash and peel the potatoes. Use a mandoline or a sharp knife to slice them thinly, around 2-3 mm thick. The thinner the slices, the quicker and more evenly they’ll cook.
- Season and Layer:
- Preheat your oven to 180°C (356°F).
- Grease a baking dish with olive oil or melted butter. Arrange a layer of potato slices at the bottom, overlapping them slightly.
- Sprinkle a bit of garlic, cheese, salt, and pepper over the layer, then add a few thyme or rosemary leaves. Continue layering potatoes and seasoning until you’ve used all the ingredients, finishing with a layer of cheese on top.
- Add Milk:
- Pour milk evenly over the potatoes. This will help soften them as they cook and create a creamy texture.
- Bake:
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20-30 minutes until the top is golden and crispy.
- Serve:
- Let it cool for a few minutes before serving. This millefoglie pairs beautifully with a green salad or a grilled main course.
Tips:
- Cheese Variations: Try different cheeses like mozzarella for a stretchy texture or fontina for a stronger flavor.
- Extra Crispiness: For an even crispier top layer, finish with a few minutes under the grill.
Enjoy your Millefoglie di Patate!
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