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Crispy Waldviertel Potato Galette | With Mountain Cheese & Thyme
(0)
70 min
Under an hour
Gurkerl Küche
Fein gehobelte Waldviertler Erdäpfelscheiben, fächerartig geschichtet mit zerlassener Knoblauch-Thymian-Butter und herzhaftem Bergkäse. Im Backrohr goldbraun und herrlich knusprig gebacken – der perfekte traditionelle Genuss aus Österreich.
Preparation method
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Line a baking sheet with baking paper or prepare a round ovenproof dish (approx. 26 cm).
Melt the butter in a small saucepan. Finely chop or press the garlic and stir it into the melted butter along with the stripped thyme leaves, a pinch of ground nutmeg, salt, and freshly ground pepper. Allow to infuse briefly.
Peel the potatoes and slice them into approx. 1.5 mm thin slices using a mandoline (do not wash again so that the starch is retained). Finely grate the mountain cheese.
Chef's tip
For an exceptionally even crust, do not rinse the potato slices after slicing – the natural potato starch binds the galette together perfectly.
Serve the crispy galette with a fresh green salad or a chive and sour cream dip.
Ingredients
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