Warm potato, leek and ricotta mille-feuille with sage butter and nutmeg

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a small rectangular baking dish or pan with the olive oil and sprinkle the base with half of the breadcrumbs.

2. 2

   In a medium skillet, melt half of the butter over medium heat. Add the leek, garlic, 1/2 teaspoon of the salt, and some black pepper. Cook for 8 minutes, stirring, until the leek is tender but not browned. Add the sage and cook for 1 more minute. Remove from the heat.

3. 3

   In a bowl, mix the ricotta with the cream, beaten egg, nutmeg, the remaining salt, half of the Parmesan, and a few grinds of black pepper until thick and smooth.

4. 4

   Arrange a layer of potato slices on the bottom of the dish, slightly overlapping them. Spread a thin layer of the ricotta mixture and add some of the sautéed leek. Repeat the process, building several layers, and finish with potato on top. Press gently between layers to compact everything.

5. 5

   Brush the surface with the remaining melted butter. Sprinkle with the rest of the Parmesan and the remaining breadcrumbs.

6. 6

   Cover the dish with foil and bake for 30 minutes at 200 °C / 400 °F. Then remove the foil and bake for 20 more minutes, or until the top is golden and the potatoes are very tender when pierced.

7. 7

   Let it rest for 10 minutes out of the oven so the layers can settle. Finish with the chopped chives on top and serve hot or warm in square portions.