Phyllo Dough Potato Gratin (Looks Just Like an Egg Tart)

20250729 #breakfastdiary 1467, 28°C/clear Phyllo is a paper-thin dough often used in Middle Eastern desserts like baklava or Greek feta cheese pies. Once baked, the texture is genuinely fun. Today it's paired with potato gratin — a roughly 1,110kcal phyllo dough potato gratin (looks just like an egg tart)

150g potatoes (about 2), 2 cups milk, 1T butter, 2 eggs, 50g mozzarella cheese, minced garlic, salt, pepper, phyllo dough

1. Wash the potatoes thoroughly, cut into cubes, and boil in salted water. 2. In a mixing bowl, combine 2 cups milk, 1T melted butter, 2 eggs, 50g mozzarella cheese, minced garlic, salt, pepper, and the boiled potato from step 1, and mix well. 3. Cut the phyllo dough into 10cm x 10cm sheets. 4. Brush a muffin tin with olive oil, layer in 3 sheets of phyllo dough pressed together, add the potato mixture from step 2, and top with Parmesan cheese. (Forgot the Parmesan today.) 5. Bake at 180°C for 25 minutes.