Millefeuille with rocamadour and baked potato

A must-have cheese from the southwest, Rocamadour offers an incredible flavour and incomparable melting point when cooked in millefeuille with potatoes.

Ingredients for 2 persons :

2 creamy rocamadours 100 g of potatoes 4 filo sheets 50 g butter Salt, pepper.

Millefeuille with rocamadour recipe

Peel and dice the potatoes and cook them until melted. Drain them and mix them with the rocamadours to obtain a smooth and homogeneous paste. Season. Melt the butter, brush each filo sheet and cut into 5×8 cm rectangles.

On a non-sticky sheet,

Stack 3 or 4 rectangles on top of each other and make several piles. Bake in the oven at 200° for 5 min, with supervision. As soon as they start to colour on the sides, take them out and leave to cool. Arrange a puff pastry rectangle on a plate, then 1 tbsp. cream of potato, start again and finish with a rectangle. Enjoy as an appetizer with a curly salad .

Enjoy your meal!