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
- 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
- Preheat oven to 200c/180c fan and lightly grease your muffin tin.
- Sauté your finely chopped leeks with a knob of butter in a frying pan, until soft and just starting to brown.
- 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).
- In a large bowl mix together the melted butter, grated cheeses, chopped herbs, garlic and leeks and season well with salt and pepper.
- Add the sliced potatoes to the bowl and coat them well with the mixture.
- 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.
- Cover with foil and bake for 30 minutes before removing the foil and baking for a further 20-25 minutes, until golden brown.
- Leave to rest for 5 minutes before running a blunt knife around the edges and turning out of the muffin tin. Serve immediately.