PINTXO // POTATO MILLEFEUILLE WITH CAMEMBERT CHEESE AND MUSHROOMS

Wash and peel the potato and cut it into thin slices. The thinner the better but if you don't have a mandolin you can cut it with a knife.

They can be fried, but to absorb less oil I roast them in the oven with a little oil or brushed with butter.

When they are ready, put them on a plate with absorbent paper.

Next, cook the chopped mushrooms, with salt and a little parsley (optional). When they are ready, put them aside.

We begin to assemble the millefeuille, for this, we will use a baking dish or molds and place in this order potato slices, cream cheese and mushrooms forming layers. You can hold it from now on with a toothpick 😜.

We grill in the oven for a few minutes until golden brown and that's it!

Optional: we can add a little cream on top before gratinating in the oven.

I served it warm and with an improvised reduction of Pedro Ximénez with some date paste 😅. Remember that to serve, we place the mil hojas on the slice of bread and that we will hold it all with a toothpick, as a good pintxo that is!!!