Ingredients // Vegetables

Potato millefeuille

Potato cake with bacon potato millefeuille and self-sufficiency is very satisfying dish.I'm a little taste of the diversity of its adding thyme.Good to eat a slice of a cold winter night.Originally used Gruyere cheese, but will approach a normal hard cheese with a sharp flavor.In fact, this potato cake potato cheese and bacon, but a juicy and flavorful it gets!This cake from chef Martin Berasategui.Mille-feuille in French "a thousand leaves" for this dish potatoes cut into thin slices.

  • Potatoes 5 pcs.
  • Parmesan cheese 100g
  • Butter 60 g
  • Bacon 200g
  • Thyme (thyme) fresh sprig of 5
  • Salt 1 pinch
  • Step 1 cooking oil previously frozen cheese usegrated Parmesan cheese (Gruyere cheese can be taken), to prepare thyme, kartoflel, bacon and salt.
  • Step 2 Shots shape bacon so that it was possible to close the top of the potatoes.
  • Step 3 Peel and cut the potatoes into thin slices, you can use a special grater.
  • Step 4 Put a layer of potatoes, a little oil and a bit of fr
    ozen leaves of thyme.You can add salt, but if you have a salty bacon, then put less salt.
  • Step 5 Sprinkle cheese and repeated layer by layer to form filling.
  • Step 6 The final layer should be only from potatoes.
  • Step 7 Close the potatoes and bacon.
  • Step 8 Close the two layers of foil and place in oven at 190 ° C in 1 hour 10 minutes, then remove the foil and brown in the oven for another 10 minutes.
  • Step 9 Potato cake with bacon ready.
  • Pie Step 10 well is removed and does not stick to the form.The dish is very satisfying, it replaces a complete meal.Bon Appetit!