Millefeuille de pommes de terre au comté

It's Better When It's Good At Home #115 Vincent Ferniot is sharing a recipe from his latest book, On veut des patates (We Want Potatoes), published by Albin Michel. Easy and totally addictive, this is a recipe you absolutely must make again. Potatoes are also #betterwhenthey'regood Serves 6 800g potatoes (for fries and mashed potatoes) 2 eggs 200g 12-month aged Comté cheese 400ml heavy cream 20g salted butter 4 shallots Salt Preheat the oven to 180°C (350°F). Wash, peel, and slice the potatoes into thin rounds (2mm thick) using a mandoline. Finely chop the shallots using a grater. Beat the eggs in a bowl, then lightly whisk them. Pour in the cream and mix. Slice the Comté cheese with a mandoline and add half of it to your mixture. Add the shallots, season generously with salt (as the potatoes absorb it), and pepper, then mix everything well. Soak the first batch of potato slices in the egg, shallot, and Comté cream. Generously butter a large loaf pan (metal or ceramic). Arrange a thick layer of potato slices in the bottom. Repeat this process, adding the remaining potatoes and Comté cheese, then evenly distribute the remaining creamed potato slices in layers. Finish by pouring over the remaining cream and pressing down firmly on the potatoes to distribute the cream evenly between the slices. Bake for about 1 hour and 30 minutes, reducing the oven temperature to 160°C (325°F) after 30 minutes. Check for doneness by inserting a knife; it should slide easily into the center of the mille-feuille. Once cooked, let it rest for at least 1 hour and 30 minutes, unmold, and then serve. #cmqcb #recipe #cooking #potatoes #smeg