Potato cupcakes with bacon and walnuts

1. Preheat oven to 160°C (th. 5/6). Melt the butter. Wash potatoes under water. Dry and cut into thin slices, then steam for 5 minutes.

2. Place the bacon in the oven and blend with nuts. Mix the béchamel sauce with melted butter, nutmeg, anise powder and garlic clove. Salt and pepper. Add the potato slices, stirring gently.

3. Pour the mixture into small silicone molds. Sprinkle with mixture of nuts and bacon (leave a some aside to garnish). Bake for 40 minutes.

4. Serve cupcakes with a bay leaf.

Photo credit: Sucré Salé