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  • Writer's pictureCakes By Catriona

Potato Cornetto

Potato Cornetto (For 2 persons)


3 medium size potatoes

150ml milk

55g Parmesan cheese

300g mixed vegetables

1 teaspoon of sugar

2 teaspoons of olive oil

20g cheese (any of your choice)

200g chicken breast

Salt and pepper to season

1 teaspoon of Persillade (refer photo step 4)


Step 1 : Peel, wash and cut your potatoes into thin slices and allow same to boil in slightly salted water for about 15 minutes on high heat or until a brochette pick easily penetrates inside like below.

Step 2: Once your potatoes are cooked, pass them in a colander to remove the water then transfer them in a bowl or pan together with your milk and Parmesan cheese (55g)

Step 3 : Use your hand mixer to mix everything until you obtain a smooth paste

Step 4: Add your Persillade and mix with a spoon

Step 5: Using a spatula, spread in a very thin layer, your potato paste on a non-stick baking pan

Step 6: Allow to cook in a pre-heated oven at 200 degrees Celsius for 20-30 minutes or until golden brown

Step 7: Your potato is done !

Step 8: Once completely cooled, using a flat spatula/hand, detach your potato sheet from the pan

Step 9: Cut your potato sheet in four slices as below

Step 10: Stir fry your mixed vegetables with your chicken (thinly sliced), 3 pinches of salt, pepper and 1 teaspoon of sugar together with your Olive oil.

Step 11: After 4-5 minutes on high heat (chicken slices must be opaque white), turn off the heat and add 20g of cheese (any of your choice).

Step 12: Allow the cheese to fully melt and divide the mixture in 4 portions.

Step 13: Take one of your potato slices and spread one portion of vegetables/chicken on top in a diagonal line then close the sheet as shown below !

Tip: If you find the potato sheet to be slightly hard and prone to breakage, no worry, just pass it in the microwave for 15-20 seconds and it will return smooth and flexible ..

Step 14: Voila !


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