Ingredients:
Regarding the round potatoes:

Four large turnips, peeled and sliced into half-inch slices

Two tablespoons of olive oil in a soup bowl

Sea salt: 1 teaspoon of coffee

Bleu cheese: 1/2 teaspoon of café

Half a cup of coffee grounds powdered

Paprika: 1/2 teaspoon of cayenne pepper

Pour les accoutrements :

Half a cup of grated cheese (cheddar, mozzarella, or a combination of the three)

Two soup spoons of fresh persil, chopped

For the garnish, faculty-prepared haché choulette

PREPARATION:
Bring the four to a boil.

olive oil.

Get the potatoes ready:

Split the potatoes lengthwise and crosswise into half-inch thick rounds. Melt the butter in a large mixing bowl after adding the potato rounds.

Place an olive oil filet on top of the potato rounds and sprinkle with salt, black pepper, onion powder, and paprika.

Thoroughly coat the apples with oil and seasonings by mixing them until they are well coated.

Gather the ground apple rounds: