Oh no, this time say no to roasted potatoes.
If during Sunday’s lunch you’ve been held hostage by the potato pan (because you have to look after it like a baby ), this time to join the “I cook in advance” party and enjoy the lunch with your guests.
Wait, don’t misunderstand me: I’m not suggesting you to go to the restaurant, but to cook a smart recipe that tastes better if prepared in advance! So cool!
SERVES 6 PEOPLE
READY IN 40-45’
INGREDIENTS
5-6 potatoes
water and coarse salt to taste
2 oz butter
2 oz all-purpose flour
2 cups milk
sal t and nutmeg to taste
2,5 oz Parmigiano cheese
butter to taste
STEP 1: SLICE THE POTATOES
Peel and slice the potatoes very thinly.
STEP 2: BOIL THE POTATO SLICES
Cook the potato slices in hot salted water for 3 minutes, then drain.
STEP 3: MAKE THE BECHAMEL SAUCE
Place butter in a pot and melt it. Add the flour and let brown for 1 minute.
Add milk, salt and nutmeg to taste and cook on low heat for ab 15 minutes.
STEP 4: MAKE THE MILLEFEUILLE
Spread a ladle of bechamel sauce on the botton of a baking tin, cover with potato slices and sprinkle with Parmigiano. Do the same thing to get the millefeuille with the remainig ingredients.
STEP 5: COOK
Place some butter curls on the top and cook the millefeuille in preheated oven at 220°C for 20 minutes.
#getBready & enjoy your meal
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