法式馬鈴薯千層派｜此生最愛的馬鈴薯食譜，酥脆奶油入口即化，學會這道神級食譜以後廚房橫著走！

This is my favorite potato recipe, it's so delicious it'll make you cry! The crispy, golden-brown crust and the melt-in-your-mouth layers are simply irresistible; once you've tried it, you'll never want to go back! This recipe is a home-style version, simplifying the more complex steps. After making it, store it like a radish cake: cut into pieces and freeze. Thaw, then pan-fry until golden brown for a crispy, creamy treat anytime. For those of you who are a bit lazy, it's time to roll up your sleeves and give it a try! -- Potato Crepe Pie Approximately one pound cake mold 4 potatoes, about 800g 100g heavy cream 30g butter 4 cloves minced garlic ⅓ tsp salt A pinch of black pepper Thyme or rosemary A little Others: Butter or olive oil, baking paper 1. Combine heavy cream, butter, salt, black pepper, thyme, and minced garlic. Heat over low heat until the butter melts. Turn off the heat and let cool. 2. Peel the potatoes and slice them thinly. Soak them in water. 3. Drain the potatoes and pat them slightly dry. Mix them with the herb cream sauce from step 1. 4. Fill the baking pan with the mixture. Bake at 190-200 degrees Celsius for about 35-45 minutes, or until completely softened when pierced with a knife. Remove from the oven and let rest for 3-5 minutes. Then, line the pan with baking paper or aluminum foil and weigh it down with a heavy object. Refrigerate overnight. 4. Cut the potato crepe into chunks, heat oil in a pan over medium-low heat, and pan-fry until crispy. Season with a little salt and pepper. *My slicer has three markings; I used the middle mark 2. -- https://www.youtube.com/@soacliu_yt/v...   / soacliu     / soacliu