1,000 Exagerated Sheets of Potatoes

The French hideously exaggerate when they pile sheets of ingredients on top of one another by calling it a Mille Feuille - or a Thousand Sheets. In the states we call it Potatoes au Gratin. I made my Mille Feuille de Pommes de Terre and it was tasty. Butter, cream, garlic and your diet is shot to hell. Enjoy.



You need: Serves 4
-4 large potatoes
-1/2 stick of melted butter
-Salt, Pepper
-Cream
-Fresh Herbs: Rosemary, Sage
-2 garlic cloves minced
-4 ramequins
-3/4 cup Parmesan Cheese or Gruyere

So heat your oven to 350 and start by peeling your potatoes. Once they are peeled you need to slice them as thin as possible so that they cook thoroughly. Store them in a large bowl of water so that the vast majority of starch leaves the meat of the potato. Meanwhile melt your butter and using a brush, coat the sides of the ramequins. You can now start the first layer of potatoes and evenly place them around the sides of the dish being sure to butter them with your brush. Next cheese, salt and pepper, herbs. Continue the layering process until you've reached the top. Don't overflow because you're going to add cream to the rim to top it off. Shake it so the cream settles and then add a final layer of cheese. Place in the oven for 20 minutes until they are soft like butter when a knife is inserted inside. Then gratinee them by cranking the oven to broil and let the cheese brown.

I served this with turkey and a greens mix.... and lest we forget... A Royal Gin Fizz.