RECIPE MILLEFEUILLES OF POTATOES WITH PARMESAN AND THYME

Ingredients for 12 muffins:
6 large potatoes (about 1.2 kg)
45 g soft butter + a little for the molds
30 g parmesan
3g garlic powder
thyme
salt and pepper

Preparation:

1 Preheat the oven to 190°C.

2 Peel, rinse and dry your potatoes. Cut them into very thin slices using a mandolin.

3 In a large bowl, arrange the potatoes. Add the soft butter, the grated parmesan, the garlic
in powder. Add salt and pepper. Mix.

4 Generously butter the muffin cups.

5 Stack the potato slices in each mold and sprinkle with thyme.

6 Bake for 55 minutes to an hour.

7 Leave to cool for 5 minutes before unmolding each millefeuille with a fork.