Crispy Potato and Cheese Puff Pastry

 

Ingredients:

1 sheet (about 250g) puff pastry, thawed

2-3 medium potatoes (Yukon Gold or Russet), thinly sliced

1 cup shredded cheese (Gruyère, cheddar, mozzarella, or a blend)

1 small onion or shallot, thinly sliced (optional)

2 cloves garlic, minced (optional)

2 tablespoons olive oil

Salt and pepper to taste

Fresh herbs (thyme, rosemary, parsley) for garnish (optional)

1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Potatoes:

Wash and thinly slice the potatoes (a mandoline slicer works great for even slices).

Optional: Parboil the slices for 3-4 minutes to ensure they cook through. Drain well.

2. Prepare the Onion and Garlic (Optional):

Heat olive oil in a skillet over medium heat.

Add sliced onion or shallot and cook until softened, about 5-7 minutes.

Add minced garlic and cook for another minute. Remove from heat.

3. Preheat the Oven:

Preheat the oven to 200°C (400°F).

Line a baking sheet with parchment paper.

4. Prepare the Puff Pastry:

Roll out the puff pastry slightly if desired.

Score a border about 1 inch from the edge if you want a raised edge.

5. Assemble the Pastry:

Place the puff pastry on the prepared baking sheet.

Spread the cooked onion and garlic (if using) evenly over the pastry.

Arrange the potato slices in overlapping layers on top.

Sprinkle shredded cheese over the potatoes and season with salt and pepper.

Brush the edges of the pastry with the beaten egg for a golden finish.

6. Bake:

Bake for 20-25 minutes, until the pastry is golden and the potatoes are tender. The cheese should be melted and bubbly.

7. Garnish and Serve:

Remove from the oven and let it cool slightly.

Garnish with fresh herbs, slice, and serve warm.