Crispy potato millefeuille is a simple way to turn thin potato slices into a golden, layered side dish.
The cheese melts between the layers while the edges become crisp in the oven.
Peel the potatoes and slice them as thinly as possible. A mandoline gives the neatest layers, but a sharp knife also works.
Mix melted butter, olive oil, garlic, salt, pepper and thyme. Coat the potato slices, then stack them with a little grated cheese between layers.
Place the stacks in a muffin tin or small baking dish. Bake at 190°C for 40 to 45 minutes, until tender inside and crisp outside.
Do not overfill each stack with cheese, or the layers may slide. Let the millefeuilles rest for 5 minutes before lifting them from the tin.
These potato millefeuilles are crisp, tender and easy to serve. They make a polished side dish with very simple ingredients.