Mandoline or fine grater: to slice the potatoes evenly. This is what creates the mille-feuille effect.
Large mixing bowl: to thoroughly mix all the ingredients without making a mess.
Baking tray or rectangular mold: large enough to spread the mixture thinly.
Whisk or fork: to beat the eggs and incorporate the cream.
Optional tools:
Do you want even more comfort in the kitchen?
Silicone baking mat: makes rolling easier and prevents the gratin from sticking.
Electric grater: to save time with potatoes or cheese.
Butter brush: for properly coating the baking sheet without excess.
With this equipment, you’re ready to start preparing it. You’ll see, this dish is as enjoyable to make as it is to eat.
How to make a rolled potato gratin, mille-feuille style.
Golden and sliced rolled potato mille-feuille gratin, ready to serve.
The moment you’ve been waiting for has arrived: let’s get started making this mille-feuille-style rolled potato gratin. Don’t worry, each step is designed to be simple and clear, as if a friend were guiding you in the kitchen. Follow the guide, and in no time, you’ll have a golden, melt-in-your-mouth, and incredibly satisfying dish.
Golden and sliced mille-feuille potato gratin, ready to serve
