Potato mille-feuille: a delicious and stringy recipe with speck and smoked scamorza cheese
Potato millefeuille is an easy and delicious recipe, ready in just a few minutes. In our Elpidio version, two layers of potatoes, thinly sliced with a mandolin and seasoned with oil, salt, pepper, breadcrumbs, and grated Parmesan, envelop a flavorful and stringy filling of speck and smoked scamorza.
- Potatoes, 700 gr
- Smoked Speck, 200 gr
- thinly sliced smoked scamorza, 200 g
- Grated Parmesan cheese, 40 g
- Breadcrumbs, to taste
- Rosemary, to taste
- Extra virgin olive oil, to taste
- Sale, q.b.
- pepe, q.b.
- To prepare the potato millefeuille, first peel the potatoes and slice them thinly using a mandolin (1).
- Collect the potatoes in a large bowl and season them with a drizzle of extra virgin olive oil, a pinch of salt and pepper, the grated parmesan and 50 g of breadcrumbs, then arrange them on a baking tray lined with baking paper, taking care to overlap them slightly (2).
- Cover with smoked speck (3).
- Add the sliced scamorza (4).
- Make another layer of potatoes (5).
- Sprinkle with a little breadcrumbs, drizzle with a little oil (6) and cook everything in a hot oven at 200°C for around 30 minutes.
- When it is golden and fragrant, take the potato millefeuille out of the oven and flavour it with a few sprigs of rosemary (7).
- Transfer the millefeuille onto a cutting board (8) and cut it into squares.
- Arrange the potato millefeuille on a serving dish (9), bring to the table and serve.
Potato millefeuille is an easy and delicious recipe, ready in just a few minutes. In our Elpidio version, two layers of potatoes, thinly sliced with a mandolin and seasoned with oil, salt, pepper, breadcrumbs, and grated Parmesan, envelop a flavorful and stringy filling of speck and smoked scamorza.
The result will be a sort of focaccia that is crunchy on the outside and soft and melting at the heart, perfect to serve at the beginning of a meal, at aperitif time or as a tasty single dish for a quick family dinner.
We flavored everything with a few sprigs of rosemary, but if you prefer, you can use other aromatic herbs of your choice, or you can replace the speck with cooked ham, prosciutto, or grilled vegetables. The key, for best results, is to cut the potatoes into very thin slices of the same thickness: this way, they will cook evenly and won't be raw inside.
Learn how to make potato millefeuille by following Elpidio's step-by-step explanations and valuable tips.
How to prepare potato millefeuille
Place the potatoes in a large bowl and season with a drizzle of extra virgin olive oil, a pinch of salt and pepper, the grated Parmesan cheese, and 50g of breadcrumbs. Arrange them on a baking tray lined with baking paper, making sure to overlap them slightly.
Sprinkle with a little breadcrumbs, drizzle with a little oil and cook everything in a hot oven at 200°C for about 30 minutes.
When it is golden and fragrant, take the potato millefeuille out of the oven and flavor it with a few rosemary needles.
Transfer the millefeuille to a cutting board and cut it into squares.
Arrange the potato millefeuille on a serving plate, bring to the table and serve.