Two-Cheese Potato Galettes delicate and flavorful

1 Peel, wash and dry the spring onions.

2 Slice the white and green parts finely. The bulbs can also be grated with the potatoes.

3 Wash and dry the parsley. Chop it finely.

4 Peel, wash and dry the potatoes. Cut them in half if they are too large.

5 Grate the potatoes finely into a large bowl.

6 Add the onions to the potatoes along with both cheeses, then season with fine salt and freshly ground pepper. Mix everything together well.

7 Preheat the oven to 355°F (180 °C) with fan circulation.

8 On parchment paper, shape the galettes using a 10 cm diameter cookie cutter.

9 Drizzle each one with a thin stream of olive oil.

10 Bake the galettes in a hot oven at 355°F (180 °C) for 30 to 35 minutes. They should be nicely golden and crispy.

11 Serve immediately straight from the oven.

Tip: For potato galettes, varieties like Bintje, Agria or Manon generally give the best results, as they hold their shape well while remaining creamy inside.