Potato Mille-Feuille

Ingredients

• 50 g Butter (Melt in microwave)
• 800 g Firm-fleshed potatoes (Peeled and sliced very thin (2‑3 mm))
• 1 c. à café Fresh thyme or bay leaf (Aromatic herbs to taste)
• 30 g Grated Parmesan (Adds flavor and crunch)
• ½ c. à café Ground black pepper (Freshly ground preferably)
• 1 c. à café Salt (Season to taste)

Instructions

1. Melt the butter

   Place the butter in a small bowl and melt it in the microwave for 30 s, then stir.

   Time: PT2M

2. Prepare the potatoes

   Peel the potatoes then cut them into very thin slices (2‑3 mm). If using a mandoline, set it to the thinnest cut.

   Time: PT10M

3. Mix the ingredients

   In a bowl, pour the melted butter, add the potato slices, thyme (or bay leaf), Parmesan, pepper and salt. Gently mix to coat each slice.

   Time: PT3M

4. Preheat the oven

   Preheat the oven to 190 °C.

   Time: PT5M

   Temperature: 190°C

5. Arrange the slices in the mold

   Lightly grease the muffin tin (or line with parchment paper). Place the potato slices, slightly overlapping, to form a small mille‑feuille in each cavity.

   Time: PT5M

6. Bake

   Place the tin in the oven and bake for 55 minutes until the potatoes are golden and tender.

   Time: PT55M

   Temperature: 190°C

7. Rest and serve

   Remove the tin from the oven, let rest for 5 minutes, then gently unmold the mille‑feuilles and serve hot.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

20 g

Fat

6 g

Fiber

2 g