Thursday, 26 October 2017

Potato, cheese and alioli millefeuilles

We loved this recipe from the first day we tried it and we have repeated it many times, especially as a garnish. What would you combine it with?

Ingredients for 2 servings:
- 2 medium potatoes
- 2.10 oz of smoked bacon
- 1 jar of cream cheese 
- 2 tablespoons of allioli 
- Olive oil

- Wash and peel the potatoes.
- Cut into very thin slices.
- In a frying pan with hot olive oil, sauté the potatoes over medium heat until they soften and are brown.
- Drain well on absorbent paper to remove excess oil.
- In the same pan, sauté the bacon until golden.
- Also drain on absorbent paper.
- In a saucepan, heat the cream cheese with manchego cheese until it melts.
- Place in the mini casserole where you are going to serve a layer of potatoes, a spoonful of cream cheese spread and another layer of potatoes.
- Place the bacon and a spoonful of allioli on top.

Bon appétit!

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