Ingredients

How to make it

  • Melt butter over medium heat. Add thyme, pepper and salt. Stir and cook for 15 seconds.
  • Add in flour. Cook for 1-3 minutes, stirring often to prevent burning. Whisk in half and half, stirring constantly and bring to a boil. Add cheeses and stir until melted. Butter a rectangular baking. Place one layer of potatoes down, slightly over lapping each other, as you would making scalloped potatoes See Photo. Remove sauce from the heat and ladle a bit at time evenly over the sliced potatoes. Repeat with remaining potatoes and sauce, ending with a potato layer. Bake for 25 minutes uncovered then cover and bake for an additional 20 minutes. Remove from oven and let cool. See Photo
  • To serve, cut into desired shapes, top with smoked salmon, sevruga caviar, and garnish with dollop of creme fraiche and a sprig of dill.
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Reviews & Comments 8

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    " It was excellent "
    meals4abby ate it and said...
    Incredible! I really get a lot of inspiration from you, Luisa. You are the type of cook I aspire to be!
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    " It was excellent "
    elgab89 ate it and said...
    ************************************************
    THIS RECIPE HAS WON THE SECOND PRIZE
    FOR BEST APPETIZER - NOVEMBER 2008
    *************************************************
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    " It was excellent "
    trigger ate it and said...
    Another pretty appetizer I like the sound of using potato in place of the pastry.
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    " It was excellent "
    jimrug1 ate it and said...
    Very Nice Luisa, I love the presentation. It has "come try me" all over it... ;-)~
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    " It was excellent "
    magali777 ate it and said...
    she was right, it looks delicious!
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  • luisascatering 9 years ago
    Yes, typically it is a pastry made of thin layers of puff pastry, whipped cream with a sweet pastry cream/fruit filling. "Mille-feuille" translated from french means "a thousand leaves" or "a thousand sheets". What I do with the thin slices potatoes in this recipe is use the mille-feuille approach by layering the potatoes and sauce, much as you would layer the pastry and the pastry cream :-)
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  • turtle66 9 years ago
    I like your fancy Canapes...But isn't Mille-feuille a French puff pastry Dessert???
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    " It was excellent "
    elgab89 ate it and said...
    Luisa, as usually, you leave me in awe. Your recipes and your presentation are sublime!
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