Potatoes mille feuilles with Roquefort

Nombre de personnes :
Temps de préparation :
Informations pour la cuisson :
Difficulté : Difficult
Coût : Medium
Ingredient(s) :

60gr. Roquefort cheese
5 potatoes with firm flesh (Roseval, Charlotte)
Corn salad
4 Petits-suisses with 20% fat content (thick fromage frais sold in small individual portions)
1 tablespoon oil
1 tablespoon minced tarragon
1 tablespoon red berries

Receipt :

1. Peel the potatoes, then cut 16 thick slices. Cook the potatoes in a oiled steamer basket for about 12 to 15 minutes. Leave to cool.
2. Grind the Roquefort and mix it with the Petits-suisses and tarragon. Then, add pepper. Spread 8 potatoes rounds with the mixing and stack them up with the other rounds, two by two.
3. Recover each mille feuille with a last round and a tablespoon Roquefort preparation. Decorate with red berries and corn salad. Serve chilled.