A crispy flaky crust layered with melted cheese, sauteed onions, and crispy potatoes make a delicious appetizer no one will resist! The cheese is mixed with herbs adding more flavor. You don’t even need to cook the potatoes before, just slice them really thin and then cook them in the oven. It is so good and everyone loves cheesy potatoes so it’s a no-brainer. This recipe is very easy to make so you gotta try it! It needs only basic ingredients and looks so fancy which makes this a perfect party appetizer. This screams food for the fall weather.

Happy Cooking!

Servings: 6-8 servings

Prep Time: 20 mins

Cooking Time: 40-45 mins

Total Time: 1 hour

Ingredients: 

Cheese layer:

• 4-5 oz white Cheddar cheese grated

• 2 tbsp chopped Chives 

Onion layer:

• 1 tbsp olive oil

• 1 large white Onions cut into thin slices

• 3 scallions chopped

• 1/2 tsp Salt

• 1/4 tsp Pepper 

• 1/4 tsp Sugar 

Potatoes:

• 3-4 medium golden Potatoes 

• 1 tbsp Olive oil

• 1/2 tsp Salt 

• 1/4 tsp Pepper

• 1/2-1 tsp Chili flakes as per taste

• 1/2 tsp dried Basil

Tart:

• 1 sheet/8.5-9 oz puff pastry sheet thawed

• 1 tbsp olive oil

Directions: 

1. Onions: Put a saute pan on medium heat and add olive oil.

2. Once warm, add onions and give it a toss for 3-5 mins till translucent.

3. Add sugar, salt, and pepper and mix it in.

4. Add chopped scallions and saute for 4-5 mins. Keep aside.

5. Cheese mixture: In a bowl add shredded cheese and chopped chives and mix. Keep aside.

6. Potatoes: Wash potatoes well and let them air dry. I keep the skin on and then slice the potatoes very thin (see video).

7. Add the sliced potatoes to a mixing bowl. Add olive oil, salt, pepper, sugar, chili flakes, and basil, and give it a toss.

8. Preheat the oven to 400F.

9. Assembly: On a parchment-lined baking tray, place the thawed puff pastry sheet and gently press down using your hands.

10. Leaving about an inch along the edges, spread cheese over the puff pastry. Top with the cooled onion mixture over the cheese. Spread it so it’s evenly spread out.

11. Layer the potatoes over the onions, overlapping them one over the other.

12. Fold the edges of the puff pastry over the sides to give a neat finished look.

13. Brush olive oil over the folded edge.

14. Bake at 400F for 18-22 mins, rotating the tray midway, ensuring the potatoes are cooked through. The puff pastry should be golden brown and crispy and the potatoes, crispy as well.

15. Once out of the oven let it cool for 2-3 mins.

16. Garnish with scallion greens if you want.

17. Slice and enjoy!

Notes/Tips:

• Make sure you wash the potatoes well since the skins are being used.

• Make sure you slice the potatoes thin so they cook in the oven and crisp up.

• Use the best quality olive oil you can get.

• If you can’t find white cheddar cheese you can use Amul or shredded mozzarella cheese.

• Layering the potatoes with an over-lapping pattern gives it a beautiful finish.