Potato Millefeuille

Ingredients for 6 servings:

• 1 ½ kg potatoes, waxy
• 200 ml cream
• 200 ml milk
• 1 bunch dill or 2 tbsp frozen dill
• salt and pepper
• 1 pinch(s) nutmeg, freshly grated
• butter flakes

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 40 minutes

Peel the potatoes and slice them into 1 mm thick slices. Then heat the cream, milk, salt, pepper, nutmeg, and finely chopped dill in a saucepan. Add the potato slices to the pan and gently mix with the cream. Line a loaf pan with baking paper, leaving the overhanging corners. Arrange the potato slices individually in the baking pan. You can also add small knobs of butter every 3-4 layers. Once all the slices have been arranged, fold the ends of the baking paper over the potato slices. Bake in an oven preheated to 180°C (convection oven) for about 1.5 hours on the middle rack. After baking, remove the pan from the oven. To press the gratin, place a second loaf pan on top of the gratin and place a 1-3 kg weight on top. Let it cool for 3 hours and then refrigerate with the weight for 24 hours. Carefully remove the gratin from the pan and remove the baking paper. Trim off any edges that are not pressed properly and set aside. Cut the gratin into equal pieces and fry in a pan until golden brown.