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I am always looking for an alternate, aesthetic and interesting way to present the carbohydrates on a dinner plate.
Mille feuille (thousand leaves) potato or sweet potato is a classy way to jazz up your dinner plate, providing you have plenty of spare time on your hands or an able assistant available.
The recipe requires a little patience and a kitchen tool known as a mandolin and a lot of care so you don’t slice your finger tips off.
This is a recipe from a young vegan Swedish chef Tora Olsson.
Ingredients:
- 1 kg (before peeling) potatoes or sweet potatoes
- 250 g cream or vegan cream
- 2 sprigs thyme
- 10-12 leaves of rosemary, diced
- 50 g butter, schmaltz or vegan butter
- Salt and pepper
Method:
Pour cream into a large mixing bowl, season with salt and pepper and add thyme and rosemary if using potatoes, or dill if using sweet potatoes. Set aside. Peel the potatoes and slice thinly using the mandolin. Toss the slices in the cream mixture, ensuring that all are well covered with the cream.
I use English cake pans and line them with baking paper, with a lot of paper overhang. Layer the potato slices in the pan, placing a little knob of butter every third layer until you reach the top.
Fold the excess paper over the potato slices ensuring they are well covered and place in a preheated 180 C oven for about one-and-a-half hours. Check with a tooth pick to ensure they are baked right through.
Once cooked, place a heavy object like a can of preserves on top to compact and then place in the fridge overnight.
Before use, trim to a square or rectangular shape with a sharp knife and reheat at 200 C for 10 minutes before serving as an attractive side dish.
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