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Potato & Salami Mil Hojas

  • Jan 22
  • 1 min read

Updated: Feb 2

We’ve got an original recipe that’ll leave you speechless.


“Potato & Salami Mil Hojas” (Spanish for 1000 sheets) — a layered gratin made with paper-thin potato slices, smoky @dorsognasmallgoods Danish Salami, and an irresistible creamy mix.


Perfect as a show-stopping main or an elegant side dish to share.




WHAT YOU’LL NEED (serves four mains or eight sides):


  • 1kg peeled potatoes, thinly sliced

  • 1 @dorsognasmallgoods Danish Salami, sliced

  • 300ml cream

  • 300g grated cheese

  • 1 egg

  • Salt, pepper & 1 tsp nutmeg

  • Chopped parsley to finish



HOW TO MAKE IT:


  1. Preheat oven to 180°C (fan) or 200°C (conventional).

  2. Slice the potatoes and salami thinly (remove the casing first!) — about 2–3 mm thick. Place the potatoes in cold water to stop them from browning.

  3. Make the cream mix: In a bowl, combine cream, grated cheese, egg, nutmeg, salt, and pepper. Whisk until smooth.

  4. Drain and dry the potato slices well with a clean tea towel or paper towel.

  5. In a greased baking dish, start layering: potatoes, salami, and cream mix. Repeat until finished, ending with potatoes and the remaining cream on top.

  6. Cover with foil and bake for 40 minutes.

  7. Remove foil and bake for another 20–30 mins until golden and bubbling.

  8. Let it rest for 10 minutes before slicing. Finish with chopped parsley and serve!



Layered, creamy, smoky and absolutely next-level — this is your winter comfort hero

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