Here’s a recipe for you: Mini Potato Mille-Feuille with Cheese Spread, perfect for amazing your guests or simply for a delicious meal to share!
Ingredients (for about 6 people)
- Potatoes: 5 medium size
- Cheese spread: 250 g
- Grated Parmigiano: 50 g
- Extra virgin olive oil: to taste
- Salt: to taste
- Pepper: to taste
- Chives or parsley: to taste (chopped, for decorating)
- Muffin moulds: 1 baking tray
Preparation
Prepare the potatoes:
Peel the potatoes and wash them thoroughly. Cut them into very thin slices (about 2-3 mm thick) with a mandoline or a sharp knife. Put the slices of potato into a bowl. Season them with a drizzle of oil and a pinch of salt and pepper. Mix well to spread the seasoning out onto all the slices.
Assemble the mille-feuille:
Lightly grease the muffin moulds. Start making the mille-feuille by alternating layers of potato with teaspoons of cheese spread. Keep going until you fill every mould, finishing with a layer of potatoes. Sprinkle the surface with a little grated parmigiano for a golden crust.
Bake in the oven:
Preheat the oven to 180°C. Bake the mille-feuille for about 25-30 minutes, or until the potatoes are soft and the surface is nicely golden brown. Take it out of the oven and leave it to cool down slightly. Carefully take the mille-feuille out of the moulds and arrange them on a serving dish. Decorate with chopped fresh parsley or chives for a dash of colour. If you like, you can enrich each layer with small pieces of speck or cooked ham to add even more flavour. For a bolder flavour, swap the cheese spread for gorgonzola or taleggio. Are you ready to try these little delights?
