For our purposes we will use it to refer to an amazing potato dish I had while at The Herbfarm just outside of Seattle. I made mine slightly less refined, a technique we like to call 'rustic.' That mostly means that it isn't dressed up for the ball, it's going to line dancing instead.
This recipe and technique I will continue to fuss with to try to get it as close to what I remember as possible. So this is the current version. Let's call it Potato Mille-Feuille Version 1.o.
Potato Mille-Feuille (Version 1.o)The key to this dish is getting the potato slices exactly the same thickness throughout; this can be tough which is why I use a slicer.
- 4 medium Russet potatoes
- 3 tsp. olive oil
- 1/4 cup shredded Parmesan cheese
- Salt and pepper to taste
- non-stick spray
2. Using a slicer (like in the picture), or using a sharp
knife painstakingly carefully, slice the potatoes to 1/8 inch thick.
4. Drizzle olive oil evenly over the potato slices, season with salt and pepper, and sprinkle with the Parmesan cheese.
5. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes. To check doneness, insert a fork at a 45 degree angle in the center of the dish; if it slides nicely in without resistance it's ready.
6. Enjoy! This would be good with the potatoes being seasoned before they are stacked with herbs to compliment the rest of the meal, or with a sauce or gravy. It can be dressed up (to go with filet mignon) or it can relax (with meatloaf and gravy). I'll let you know how it evolves for me : )