Vorarlberg Potato and Cheese Bake | Crispy with Fried Onions

Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a suitable baking dish with a little butter (approx. 10 g) and rub it with a halved garlic clove.

Peel the potatoes and slice them into thin slices of about 2–3 mm using a mandoline. Peel the onions and cut them into thin rings. Finely grate the mountain cheese. Finely chop the remaining garlic clove.

Melt 20 g of butter in a pan. Slowly fry the onion rings over medium heat, turning occasionally, until golden brown, wonderfully fragrant, and crispy. Remove from the pan and set aside.