Potato Millefeuille

Cook Time 1 hour

Serves 4–6

Ingredients

10g butter, for greasing and dotting on top 

1kg potatoes

2 eggs

300ml thickened cream 

100ml milk

2 sprigs thyme, picked

Pinch nutmeg 

200g Comte, Gruyère or cheddar cheese, coarsely grated

Salt and pepper. to taste

To Serve

Green salad, on the side

Method

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

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

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.

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.

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

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

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