A delicious and intricate potato dish made by layering thinly sliced russet potatoes with non-dairy milk, garlic, and butter, then cooked and fried to golden perfection.
1: Rinse and peel your potatoes.
2: Add the milk, garlic, shallot and a pinch of salt to a small pot and warm through over medium low heat. Once you see it steaming and gently simmering, remove and strain into a large bowl.
3: Slice the potatoes using a mandolin directly into the milk mixture.
4: Coat a loaf tin with olive oil and layer with two layers of parchment paper.
5: Start layering the potatoes, every few layers add a few knobs of butter and salt. Repeat until potatoes are gone. Cover with parchment paper and tin foil.
6: Bake at 350F for 1 1/2 hours or until soft.
7: Cut a piece of cardboard to fit right on top, cover with foil and apply pressure to flatten the potatoes. Add some cans on top as a weight and let sit in the fridge overnight.
8: Remove from the pan and cut into squares.
9: Fill a heavy pot with a few inches of vegetable oil and heat to 350F. Fry until golden, about 3-5 minutes per side. Remove and top with yogurt, chives and flakey salt.
