Potato Crackers with Gruyere and Walnuts
8 servings
60 minutes
Potato crackers with Gruyère and walnuts are an exquisite combination of crispy texture and rich creamy-nutty flavor. Their history roots back to European traditions, where potatoes were often used in baking due to their softness and moisture-retaining ability. Gruyère cheese adds a piquant touch to the crackers, while gorgonzola deepens the flavor profile. Walnuts complete the composition, providing a pleasant crunch and a light woody aroma. These crackers make an ideal accompaniment to a glass of wine or a refined accent in an elegant dinner.
1
Peel the potatoes and boil them in salted water. When ready, mash them with a potato masher, gradually adding flour and half of the butter. Knead the dough and roll it out to a thickness of 5 mm.
- Potato: 1 kg
- Salt: to taste
- Wheat flour: 150 g
- Clarified butter (ghee): 100 g
2
Preheat the oven to 180 degrees. In a bowl, mix gorgonzola, walnuts, and the remaining butter.
- Gorgonzola cheese: 80 g
- Crushed walnuts: 50 g
- Clarified butter (ghee): 100 g
3
Cut triangles from potato dough. Assemble the crackers: place a piece of gruyere cheese cut to shape on a triangle, then add a mixture of gorgonzola, and finish with another triangle.
- Gruyere cheese: 100 g
- Gorgonzola cheese: 80 g
4
Brush the top with lightly beaten egg yolk, place on baking paper, and put in the oven. After 15 minutes, take out the cookies, brush with yolk again, sprinkle with walnuts, and return to the oven for another 2 minutes.
- Egg yolk: 1 piece
- Crushed walnuts: 50 g
