Hasselbacks Potatoes with Garlic Butter, Le Gruyère AOP and Deep-fried Sauerkraut

Hasselbacks Potatoes with Garlic Butter serves 4
about 1 kg medium-size potatoes (firm)
1/2 tsp	salt
100 g	butter
3	garlic cloves
50 g	Le Gruyère AOP, grated
1/2 dl	bread crumbs
salt

Deep-fried Sauerkraut: Press out as much liquid as possible from the sauerkraut. Let drain on a paper towel.
Mix sauerkraut and flour in a bag and shake until sauerkraut is coated. Heat oil in a pot to about 170°C. Place the sauerkraut carefully in the oil and deep-fry until crispy and golden. Let drain on a paper towel.
Preheat the oven to 225°C.
Peel and crush the garlic cloves. Melt butter in a small saucepan and add the garlic. Let simmer over low heat for about 20 minutes.
Peel the potatoes. Thinly slice without cutting all the way through. By placing the potato in a wooden spoon, the knife won’t slice all the way through.
Place potatoes on a baking sheet with parchment paper. Brush the potatoes generously with the garlic butter. Save some for extra brushing.
Place in the middle of the oven and bake for about 35 minutes. Brush with the butter a couple of times during the baking.
Season with salt.
Mix the grated Le Gruyère AOP and bread crumbs. Sprinkle on top of the potatoes and place back into the oven. Bake for 10 more minutes or until golden.
Top the potatoes with the crispy sauerkraut.