Description
Millefeuille means "thousand petals". Exquisite recipe that can cook any aspiring cook cook. The combination of salty bacon and soy sauce gives the potatoes a spicy touch. And nutmeg fills the dish a delicate aroma. Cook! Very tasty! PS: Cooked potato millefeuille bacon for the first time. Came to the conclusion that the recipe is something I would have changed. Therefore, during step-by-step photos in the comments I will leave your recommendation.
Ingredients
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Cheese
200 g
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Potatoes
6 piece
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Butter
100 g
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Soy sauce
30 ml
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Nutmeg
1 pinch
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Onion
1 piece
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Bacon
250 g
Cooking
Bacon to cut the skin.
Potatoes clean. Cut into thin slices. (Suggest potatoes, cut into slices, boil until soft, since only a little bit damp).
Onion rings or half rings. (In the recipe there is no onion. I added, giving the dish a unique taste).
Grate cheese on a fine grater.
In cake pan put on the bottom pieces of butter.
On top of oil to make the bacon overlap, leaving dangling edges.
With a brush apply a liberal amount of soy sauce Kikkoman.
For bacon put the potatoes and sprinkle lightly with nutmeg. Put a few slices of butter. Salt is not necessary.
Then sprinkle with cheese.
And lay onion rings.
Cover with a thin layer of bacon. Lubricated soy sauce
Repeat the layers - potatoes, nutmeg, butter, cheese... and so on to the top. The last layer of potatoes.
The top layer of potatoes to completely close the bacon. Grease and soy sauce.
The form wrap foil that never held air and did not evaporate the liquid in the cooking process. Send millefeuille in a preheated (180 degree) oven. Bake 1 hour and 15 minutes (if potatoes are pre-boiled, if not, about 2 hours). Remove from the oven, release from the foil and cool slightly.
Potato millefeuille to turn on the dish (be careful not to Oblates, in the cooking process, has formed a lot of juice). I have sent in the oven for 15 minutes, until the bacon is browned. Can be served! Bon appetit!
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