Recipes / Main dishes / Potato mille-feuille (made with a peeler)
Lunch
Dinner
Side
Vegetarian
Gluten-free
Baked
Potato mille-feuille (made with a peeler)
Wafer-thin layers of potato, shaved with a peeler and baked with cream, Parmesan, a melting cheese and a touch of mustard.
- Cooking
- 45–50 min
- Prep
- 20 min
- Difficulty
- Easy
Per serving
538 kcal
Protein · 18 %
24 g
Fat · 60 %
36 g
Carbs · 22 %
30 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 200 ml cooking cream
- 100 ml milk
- 150 g grated Parmesan
- 1 spring onion
- 3 potatoes
- 2 eggs
- 150 g melting cheese (such as mozzarella or Havarti)
- salt, pepper and nutmeg
- 1 tbsp mustard, to taste
Step by step
- Peel the potatoes and, with the same peeler, keep shaving very thin slices until you've used them all up.
- Beat the eggs with the cream, milk, mustard, salt, pepper and nutmeg, and add the chopped spring onion and half the Parmesan.
- Mix the potato slices with the cream so they're well coated.
- Layer them in a baking dish, tucking little pieces of the melting cheese in between.
- Top with the rest of the Parmesan.
- Bake at 180 °C, on the middle shelf, for about 45–50 minutes, until well browned on top and the potatoes are tender. If you like, finish under the grill to crisp it up.