If you ever thought that herbs
and spices were just for flavouring, think
again. Thyme is actually a source of iron,
manganese, and vitamin K. For more
information on the nutritional value of
this wonderful herb check out
The scent of thyme wafting through the air as it infuses flavor through thinly sliced potato layered with Parmesan is nothing short of divine. The French word for this dish is galette, which can be used to describe a number of dishes that fit the description of round, and flat. The following version is crispy, light, and makes a great accompaniment for homemade fish sticks with zippy coleslaw.
Two ounces Parmesan cheese finely grated
One-tablespoon extra virgin Olive oil
Leaves stripped from a few sprigs of fresh thyme. Should be a couple of tablespoons
Salt and pepper to season
Five large potatoes sliced thin. Experiment with what kind; a redskin or Yukon gold work great for this recipe. Use a mandolin if you have one
Preheat oven to 375 degrees.
You can use any baking dish shape you like to make a galette but a round one makes a pretty pie presentation.
Grease the dish with the olive oil.
After slicing the potatoes blot dry with a clean dishtowel to remove excess moisture.
Starting from the center and working your way around the dish place potato pieces overlapping each other until one layer of potatoes cover the bottom.
Sprinkle with salt, pepper, one quarter of the Parmesan, and one quarter of the thyme. Repeat this step four times finishing with Parmesan.
Decorate the top with fresh thyme sprigs and bake for around thirty minutes or until crispy and golden on the top.