Carisma Potato Millefeuille

  • 2-6hr
  • 4
  • Easy

Recipe credit to Justine Schofield from Everyday Gourmet

Ingredients

  • TO SERVE

Method

STEP 1

Preheat oven to 180°C and grease and line a loaf tin with baking paper, leaving overhang.

STEP 2

In a large bowl, whisk together the eggs, cream, milk, thyme, salt, pepper and nutmeg. 

STEP 3

Slice the potatoes very thinly (2–3 mm) using a mandoline or sharp knife. Toss the potato slices in the egg and cream mixture so they’re all coated.

STEP 4

Layer tightly in the tin, sprinkling cheese and dotting butter between every few layers. Press down firmly as you go so it is quite compact. Once the final layer is done, sprinkle with more cheese and dot with some extra butter.

STEP 5

Cover tightly with more baking paper and foil and bake for 1½–2 hours, until a knife slides through easily.

STEP 6

Remove from the oven and take the foil and baking paper off. Return to the oven for another 20 minutes until golden brown.

STEP 7

Remove and cool for 30 minutes before demoulding. Slice into a thick slice and serve with a simple green salad.

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