Festive towers of potato slices with a sour cream and watercress
Heat the oven to 200 degrees. Wash the potatoes and pat them dry. Thinly slice with a mandolin or cheese slicer and place in a large bowl. Melt the butter and add it to the potatoes together with the grated cheese and a pinch of salt and pepper and toss through. Grease the muffin tin and make towers in the moulds. They will sink in slightly during baking, so they can be a little higher. Put them in the oven for 25 minutes.
Meanwhile, mix the mayonnaise and sour cream with a pinch of paprika and salt and pepper. Keep this in the fridge for as long. Let the potato towers cool slightly for a few minutes. Put the sour mayonnaise in a bag and cut off the tip and pipe the mixture on the towers. You can also do this with a spoon. Place another piece of watercress on top and serve immediately.
Tips: You can also make the potato towers a day in advance (without the cream) and warm them up in the oven the same day. Keep about 2 to 3 turrets pp as a side dish.
Source: Leukerecepten by leukerecepten-nl.
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