A potato millefeuille with cheese for raclette with truffle, perfect for winter. This recipe is presented by a family business.
Preheat the oven to 200 °C.
Peel the potatoes and slice them into very thin rounds. Cut the slices of bacon into pieces.
Grease a round baking dish and place the chopped garlic at the bottom of the dish.
Arrange the sliced potatoes in a circle, alternating with a piece of bacon and a slice of truffle cheese. Season with salt and pepper, and drizzle with chicken broth.
To finish, sprinkle the thyme and stripped rosemary over the potatoes. Bake for 30 minutes. Time to eat!
0 servings
4
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