Layered Cheesy Leek & Potato Stacks

[[ recipeID=recipe-8kkoej9ek, title=Layered Cheesy Leek & Potato Stacks ]]

Layered Cheesy Leek & Potato Stacks

These are absolutely delicious with steak or chops, fish or as part of a Sunday roast

Servings:

Keywords: Side Dish

  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins

Ingredients

Instructions

Ingredients

  • 4-6 medium Maris Piper or King Edward potatoes thinly sliced (skin on)⁠
  • 2 leeks, finely chopped⁠
  • 60 g salted butter, melted⁠
  • 5/6 stems of fresh oregano, chopped⁠
  • The leaves of 4/5 stems of fresh thyme⁠
  • 1-2 cloves garlic, crushed 
  • 65 g finely grated parmesan cheese, plus extra to sprinkle ⁠
  • 65 g finely grated mature cheddar or gruyere cheese⁠
  • Salt and pepper⁠
  • A muffin tin, lightly greased

Instructions

  1. Preheat oven to 200c/180c fan and lightly grease your muffin tin.⁠
  2. Sauté your finely chopped leeks with a knob of butter in a frying pan, until soft and just starting to brown.⁠
  3. Meanwhile, leaving the skin on, slice your potatoes as thinly as possible into rounds (the thinner the better, use a mandoline if you have one).⁠
  4. In a large bowl mix together the melted butter, grated cheeses, chopped herbs, garlic and leeks and season well with salt and pepper.⁠
  5. Add the sliced potatoes to the bowl and coat them well with the mixture.⁠
  6. Layer the potato slices in the cups of the muffin tin, stacking them to the very top (they’ll shrink down as they cook), top with a final sprinkling of Parmesan.⁠
  7. Cover with foil and bake for 30 minutes before removing the foil and baking for a further 20-25 minutes, until golden brown.⁠⁠
  8. Leave to rest for 5 minutes before running a blunt knife around the edges and turning out of the muffin tin. ⁠Serve immediately.