This recipe will be perfectly enjoyed as an appetizer or as a side dish with holiday poultry! And its beautiful presentation will impress your guests.
Preheat your oven to 180°C.
Rinse the endives, remove the ends, and cut them into 3 pieces widthwise. Peel the potatoes and slice them into thin, even pieces.
Prepare 4 cookie cutters with a diameter of 7 cm and butter the inside.
Arrange a rosette of potato slices, then add a few chopped leaves of endive, sprinkle with grated cheese, and lightly pepper. Alternate potatoes, endives, and cheese, finishing with cheese on top. Bake for 25 minutes.
In the meantime, prepare the mustard sauce by mixing one tablespoon of whole grain mustard with sour cream.
Finally, arrange the millefeuille on the plates, gently removing the cutters, and enjoy immediately with mustard sauce.
0 servings
4
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