Recipe: Potato Mille-Feuille
In our chef's guide to spring entertaining, Woods Hill Table owner Kristin Canty shows us how to throw a successful spring get-together with recipes you can make at home. Below, learn how to make a tasty dish of a 'thousand leaves.'
Buttery potato mille-feuille gets a sprinkling of fleur de sel. / Photograph by Pat Piasecki
Potato Mille-Feuille
Serves 8 to 10
- 6-8 Idaho potatoes, peeled and sliced lengthwise into 1/8-inch slices
- 2 c. clarified unsalted butter
- Salt and black pepper
- Chives and fleur de sel for garnish
- Warm clarified butter and dip potato slices into it. Remove, shaking off excess butter, and layer in an 8-by-10-inch baking sheet.
- Lightly season each layer with salt and pepper. Repeat this until layers are about an inch high. Cover with foil and bake at 325 degrees Fahrenheit until fork tender, or about one hour.
- Remove foil and place another baking sheet of the same size on top. Put something slightly heavy on top (about 5 pounds).
- Allow to fully cool, ideally overnight.
- Remove from the pan by lightly heating the bottom and sides on the stove and flipping over. Cut into sections.
- To serve: Heat a cast iron or other heavy-bottom pan on medium-low heat with a little bit of butter. Gently cook the mille-feuille on both sides, flipping every few minutes until the outside is crispy and the inside is hot. Garnish with sliced chives and fleur de sel.
