This was the first side dish that I learned in a French restaurant. Something so simple and delicious, the combination of potatoes and cream makes this excellent and rich recipe.
I used to peel hundred pounds of potatoes a day.. yes a day. After that, the next step for me was slicing all these potatoes and putting them in water to prevent oxidation. After I finished with this process, I proceeded to the next step: building the dish. In an oven-safe dish I organized the potatoes neatly and in layers and covered them with a mixture that my supervisor gave to me. I remember trying it and it was delicious even thoug it had raw eggs in it.
After the potatoes were covered there was the difficult part: putting it in the oven with out spilling any of the preparation.
Serve it as a side dish once it is fully cooked. After that, let it cool before portioning it into individual servings for lunch or freezing.
Potatoes 1 lb.
Cream 1 cup
Egg 2 ea.
Thyme 1 tbsp.
Salt & pepper
Pre-heat the oven at 400 F*.
Peel and slice all the potatoes.
In a bowl, mix all the ingredients except the potatoes.
In an oven plate, place the potatoes one by one neatly cover the entire surface.
When all the potatoes are in the oven plate, cover with the cream mixture.
Lightly move the sheet pan back and forth to make sure the mixture reaches all sides and the bottom of the plate.
Place the mil hojas in the oven for 35 to 45 minutes.
Use a knife to check if the potatoes are completely cooked. The knife will be dry when it is taken out.
Let it rest for ten minutes before serving
The mil hojas can be in the cooler for 3 to 5 days and frozen for at least three months.
It is perfect by itself or as a garnish for stake.