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<\/p>\n\n\n\n
Preparation:<\/p>\n\n\n\n
1 Preheat the oven to 190\u00b0C.<\/p>\n\n\n\n
2 Peel, rinse and dry your potatoes. Cut them into very thin slices using a mandolin.<\/p>\n\n\n\n
3 In a large bowl, arrange the potatoes. Add the soft butter, the grated parmesan, the garlic
in powder. Add salt and pepper. Mix.<\/p>\n\n\n\n
4 Generously butter the muffin cups.<\/p>\n\n\n\n
5 Stack the potato slices in each mold and sprinkle with thyme.<\/p>\n\n\n\n
6 Bake for 55 minutes to an hour.<\/p>\n\n\n\n
7 Leave to cool for 5 minutes before unmolding each millefeuille with a fork.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients for 12 muffins:6 large potatoes (about 1.2 kg)45 g soft butter + a little for the molds30 g parmesan3g garlic powderthymesalt and pepper Preparation: 1 Preheat the oven to 190\u00b0C. 2 Peel, rinse and dry your potatoes. Cut them into very thin slices using a mandolin. 3 In a large bowl, arrange the potatoes. […]<\/p>\n","protected":false},"author":1,"featured_media":2578,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-2577","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"\n