mille-feuille potatoes.
Thanks to my latest investment - a proper cheese grater - the last of my cheeses are gone! Yessss! (And I always thought cheese-grating was such a painful task. Who knew I would have the grating party of my life…?)
So I like how this looks kind of fancypants, when it really isn’t at all - the hollandaise I slathered on adds a nice sloppy touch. Yum.
MILLE-FEUILLE CURRIED POTATOES.
Ingredients: (4 Servings)
2 russet potatoes, thinly sliced
4 eggs
½ cup half and half
1 tsp curry powder
1 tsp garam marsala
1 tsp ground turmeric
1 tsp cumin
2 cups shredded cheese of your choice
Bake Time: 1 hr, 300F
Lay sliced potatoes across an oven-safe dish. Sprinkle with cheese, and add another layer of potatoes - repeat. In a bowl, whisk the eggs, cream, curry powder, garam marsala, turmeric, and cumin. Pour this mixture over the layers of potatoes; shake dish to make sure it seeps to the bottom. Sprinkle cheese generously over the top layer, cover dish with foil, and bake for about an hour at 300F. Broil to finish.
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While in Paris my sis was apparently scoffed by the locals about her pronunciation of this word… all these years, despite her obsession with all things French, she had never second-guessed the Japanese pronunciation of MF (no, not Martha Focker). She tried to order one at a patisserie… and the woman looked at her as though she didn’t understand what a Mille Fee-yu was, vs. a Mille Fuh-ye! Looking at the spelling, though, it makes sense…