Mini potato tartlets with bluefin cheese

Preheat the oven to 200 ° C.

Peel the potatoes and grate them in the food processor with a fine grater. Grease the muffin mold.

Put the potato grater in a bowl and mix with the oil and salt. Divide the potato over the cavities of the muffin mold.

Push well so that trays appear. Put the mold in the middle of the oven for about 20 minutes until the potato is golden brown.

Meanwhile, wash the leek and cut into pieces of about 2 cm. Ris the thyme from the twigs and finely chop the garlic.

Heat the rest of the oil in a frying pan and fry the leek, thyme and garlic for about 8 minutes on low heat. Season with pepper and salt.

Remove the muffin mold from the oven. Leave the oven on and lower the temperature to 175 ° C.

Beat the eggs with the whipped cream. Cut the cheese into small pieces.

Divide the leeks over the potato boxes. Pour the cream mixture over and spread the cheese over the tarts.

Fry the potato tarts in approx. 15 minutes in the middle of the oven until done. Take out with a spoon and serve.