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Crispy Potato Roses | Baked with Mountain Cheese
(0)
70 min
Under an hour
Gurkerl Küche
Fein geschnittene Erdäpfelscheiben, gewendet in duftender Knoblauch-Thymian-Butter, zu eleganten Blüten gerollt und mit herzhaftem Bergkäse im Muffinblech knusprig gebacken. Eine raffinierte österreichische Beilage oder feine vegetarische Hauptspeise für den Herbst.
Ingredients
Preparation method
Preparation & Marinating
Preheat the oven to 200 °C top/bottom heat (180 °C convection). Thoroughly grease a 12-cup muffin tin with a little softened butter.
Thoroughly wash and peel the potatoes, then slice them into paper-thin, approx. 1 to 1.5 mm slices using a mandoline slicer. Finely grate the mountain cheese. Peel and finely chop or press the garlic. Strip the thyme leaves from the sprigs.
Gently melt the butter in a small saucepan. Stir in the chopped garlic, fresh thyme leaves, 1 tsp fine salt, a generous pinch of freshly ground black pepper, and a pinch of ground nutmeg.
Chef's tip
Even slices: A mandoline slicer is ideal so that all slices are the same thickness and cook evenly.
Serving tip: Perfect as a festive side dish with autumnal braised dishes, or served as a standalone dish with a fresh green salad and a chive sour cream dip.
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