The potato and cheddar puff pastry is a savory pie full of flavor to serve as a one-dish meal for dinner: potato slices, a flavorful cheese, and Tuscan Taste onion tear crystals, a mix of sea salt, onion, and spices that give this dish an incredible aroma. But you must be careful! Everything should be measured with caution because cheddar is very flavorful, Parmesan is flavorful, and the onion tear crystals are flavorful. So if you overdo it, you’ll have a dish that’s too salty. That’s why I’ve decided to leave some quantities free: you can decide how much to season your recipe. Let’s get into the kitchen and prepare this delicious potato and cheddar puff pastry!
For the recipe, I took inspiration from HERE.
Not to be missed
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.5 lbs potatoes
- 3.5 oz cheddar cheese (I use Cathedral City English Cheddar mature)
- to taste Tuscan Taste onion tear crystals
- to taste bread crumbs
- to taste grated Parmesan
- 4 tablespoons extra virgin olive oil (approximately)
Tools
- 1 Peeler
- 1 Cutting Board
- 1 Knife
- 1 Mandoline
- 1 Bowl
- 1 Baking Dish
Steps
Peel the potatoes, wash them, dry them, and cut them into slices about 0.15 inches thick with a knife or mandoline to ensure all slices are the same thickness. Transfer them to a bowl and season with extra virgin olive oil, grated Parmesan, onion tear crystals, and breadcrumbs. Mix everything well to distribute seasonings evenly. Line a baking dish with parchment paper, drizzle a little oil on the bottom, and create a layer with the potatoes. Add the cheddar cheese sliced thinly and continue layering until the ingredients are used up. Finish with grated Parmesan and a drizzle of extra virgin olive oil. Bake in a static oven at 392°F for 45 minutes covered with foil, then 10 minutes uncovered on grill mode.
