Crispy Potato Roses | Baked with Mountain Cheese

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.