Olive oil
Potato and Onion Millefeuille Baked with Olive Oil
Thinly sliced potatoes and onion, each stacked in layers, drizzled with olive oil and baked with Parmigiano Reggiano and thyme. Crisp outside, fluffy inside, with beautiful layers when you cut in. Purple potatoes and red onion make it especially colourful.
- Serves
- Serves 2–3
- Time
- About 50 minutes
Ingredients
- Potatoes (purple potatoes also work)3 (about 400 g)
- Onion (or red onion)1
- Extra virgin olive oil (Arbequina)3 tbsp
- Salt1/2 tsp
- Peppera pinch
- Parmigiano Reggiano, grated3 tbsp
- Thyme (or dill or parsley)as needed
Method
- Preheat the oven to 200°C.
- Peel the potatoes and trim the sides to make a squarish block, then slice 1–2 mm thick with a mandoline. Slice the onion crosswise into rings about 2 mm thick.
- Put the potato slices in a bowl with 2 tbsp of the olive oil, half the salt and the pepper, and toss so every slice is coated with oil.
- Stack the potato slices about 4 cm high and arrange the stacks in a baking dish. Stack the onion rings, keeping their round shape, and place them in the dish too. Drizzle the onion with the remaining olive oil and sprinkle with the remaining salt.
- Bake at 200°C for about 30 minutes.
- Top with the Parmigiano and thyme and bake for about 10 more minutes, until golden on top and a bamboo skewer slides in easily.
Tips
- Squaring off the potatoes gives evenly shaped slices, so the stacks line up and the layers look neat when cut.
- Coating each slice with oil helps the stacks bake together and hold their shape.
- Stacking the slices in a muffin tin gives even shapes and makes them easy to lift out.
- Baking times vary between ovens, so check tenderness with a skewer.
Just slice and stack potatoes and onion — a simple method with a beautiful result. Chie used Arbequina olive oil from El Labrador, with a fresh, fruity aroma and hints of apple, grass and flowers, which gently brings out the sweetness of the vegetables.
Chie Ando develops recipes for Medifar, the Japanese importer of El Labrador olive oil. This recipe also appears on Medifar's Instagram.
