1) Peel the potatoes, wash them, cut them into thin slices, line them up on a baking sheet lined with baking paper without overlapping, season them with 3 tablespoons of oil and a pinch of salt. United crushed garlic cloves and thyme and cook the potatoes in a preheated oven at 180 ° for about 20 minutes or until golden.
2) Scraped the Tête de Moine Dop with the blade of a knife or with the appropriate tool (girolle) in order to form many rosettes. Rinse baby spinach, dry them and season with a pinch of salt and lemon juice.
3) Compose the millefeuille. Distribute in 4 individual plates about 1/3 of the potato slices, overlapping them to form a disc. Recline part of the cheese rosettes, cover with a layer of potatoes and continue alternating spinach, potatoes and cheese until all the ingredients are used up. Pepper and serve.
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