This potato millefeuille with thyme and rosemary is not only delicious, but also It has a presentation that is a pleasure to behold.. Although it can be prepared as a side dish, it can also be served as a starter from a more complete menu. You just have to accompany it with a bowl of homemade tomato sauce and some fried eggs, for example. Of course, it is a recipe that requires care, patience and time. In addition, it is advisable to use a mandolin so that all the potato slices are of the same thickness and the cooking is uniform.
First of all, peel and chop the onion and sauté it in a pan with oil for ten minutes. Then add the thyme and rosemary and cook for one minute. Add the broth and bring to a boil. Next, we cook over low heat until it is completely reducedwhich will take about 15 minutes.
In the next step, we line the base of a 20 cm mold with parchment paper. Cut the already peeled potatoes, with the help of a mandolin, and cover the base with a layer of them. Season to taste and cover with a thin layer of poached onion.
We repeat the operation until we end up with a layer of potato. Cover with parchment paper, pressing firmly. We cover the mold with aluminum foil and take it to the oven (preheated to 200ºC with heat above and below) for about an hour and a quarter or until potatoes are tender.
We then remove the mold from the oven, remove the aluminum foil and the vegetable and Let the millefeuille rest for five minutes before unmolding. Turn it over onto a plate suitable for the oven and remove the parchment paper.
Afterwards, we put the millefeuille back into the oven but this time with the grill on, and place it on top. We gratin for a couple of minutes or until top is golden brown. Finally, we serve immediately.
Mandolin El Corte Inglés
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Photos | Direct to the palate
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