1000-Layer Potato with Västerbotten Cheese Cream

Peel the potatoes and slice them very thinly, preferably using a mandoline.

Melt the butter in a pot along with the rosemary sprig and garlic cloves.

Remove the rosemary and garlic, then add the potato slices to the melted butter and mix well to coat.

Line a loaf pan with parchment paper and arrange the butter-coated potato slices layer by layer inside the pan.

Fold the parchment paper over the top, place a weight on it, and bake in the oven at 200°C (400°F) for about 1 hour.

After baking, check with a skewer to ensure the potato is soft all the way through. Add more weight on top and let it chill in the refrigerator overnight.

To make the cheese cream, finely grate the Västerbotten cheese.

Bring the cream to a boil, remove it from the heat, and gradually stir in the grated cheese until it's completely melted and smooth.

Pour the mixture into a tall container, let it cool slightly, and then add the egg yolks.

Using an immersion blender, slowly drizzle in the rapeseed oil while blending until the cream is thick and smooth. Transfer to a piping bag and chill.

Remove the chilled potato block from the pan. You can gently heat the outside of the pan with a torch to help it release.

Slice the potato block into even, rectangular pieces.

Fry the potato pieces in oil at 180°C (350°F) until they are golden brown and crispy. Let them drain on a wire rack and season with salt.

To serve, pipe the cheese cream on top of the fried potato, and garnish with finely chopped chives and cress.