Turkey Bacon Potato Mille Feuille

Sauce:

1/2 regular onion
1 clove garlic
2 T. butter
1 T. flour
1/4 c. Buttermilk
1 cup milk
sea salt to taste

additional ingredients:

3 thin sliced Potatoes
shredded Cheddar cheese
1-2 pieces cooked Turkey bacon
Pureed spinach

Make sauce by melting butter. Add diced shallot or onion, and minced garlic. Season with sea salt, about 1/2 tsp. Saute until translucent.

Add flour, cook for one minute. Add milk and cream all at once, whisking briskly. Cook over medium heat until sauce boils. Boil to thicken, then remove from heat, adding additional milk if sauce is too thick {it will thicken much further when baked, you don't want it to be gluey}

To prepare and assemble:

Slice or mandolin potatoes as thin, and uniform as possible. puree. Crumble bacon. Have shredded cheese ready.

Grease muffin tin. Add one spoonful of sauce to each cup. Layer small amount of potato slices and then top with small amount of cheese, bacon, and spinach