TORTINI DI PATATE CROCCANTI velocissimi | Millefoglie di patate

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast offers a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

Preheat the oven to 375°F (190°C).

Grease a muffin tin with butter or cooking spray.

Thinly slice the potatoes using a mandoline or sharp knife.

In a bowl, combine grated parmesan cheese, salt, black pepper, paprika, and nutmeg.

Layer potato slices in the muffin tin, sprinkling the cheese mixture between layers.

Add a small dollop of butter and a drizzle of heavy cream on top of each stack.

Sprinkle fresh thyme and chopped chives over the stacks.

Cover the muffin tin with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes until golden and crispy.

Let cool for a few minutes before carefully removing from the tin.

Serve warm as a side dish.

Cooking Techniques

Spice Level:

Allergens