These Layered Potato Cups with Spring Herbs and Leeks are made in a muffin tin, a powerful facet dish for particular events and nice for portion management.
Layered Potato Cups with Herbs and Leeks
These Layered Potato Cups, a riff on basic Pommes Anna, are a wonderfully portioned potato facet dish with potatoes, leeks, and goat cheese baked in a muffin tin. The delicate onion and shiny taste of leeks is a scrumptious distinction to the potatoes, which is enhanced by including recent thyme and parsley. These sliced potato cups really feel so decadent you’ll suppose there’s a ton of butter or oil. For extra leek recipes, strive my Braised Hen Thighs with Mushrooms and Leeks and Potato Leek Soup.
Methods to Put together the Potatoes
When you have a mandolin (affil hyperlink), you possibly can reduce the potatoes very quickly flat. Thinly slicing them with a knife will even work. If you wish to prep the potatoes forward, peel the potatoes and preserve them submerged in a bowl of chilly water till you’re able to slice them. Pictured above my photographer reduce them by hand which got here out thicker than mine however nonetheless yielded excellent cups.
Methods to Clear Leeks
Sandy grit can conceal between leeks’ many layers, so take care when cleansing. A straightforward method to clear them is first to slice the leeks after which submerge them in a giant bowl of chilly water. Swish the leeks round to verify all of the grit falls to the underside of the bowl. Then carry the leeks out of the water somewhat than pour them by a strainer. That method, the grit is left behind with the water within the bowl.
Variations:
- I attempted these with garlic and herb goat cheese, and Boursin cheese they usually have been nice, however you can even strive different flavors like honey or chives and even simply plain goat cheese.
- Maintain them dairy-free and simply omit the cheese.
- Be at liberty to modify up the herbs. Dill would even be scrumptious.
Extra Potato Recipes You’ll Love:
Layered Potato Cups with Spring Herbs and Leeks
These Layered Potato Cups with Spring Herbs and Leeks are a powerful facet dish for particular events however easy sufficient to make for on a regular basis meals.
- Olive oil spray
- 4 cups sliced leeks, sliced 1/4-inch thick (from about 3 to 4—white and lighter inexperienced elements solely)
- 1 3/4 teaspoons kosher salt
- 3/4 teaspoons freshly floor black pepper
- 2 kilos Yukon Gold potatoes, peeled and sliced 1/16 inch thick*
- 1 tablespoon chopped recent thyme
- 1 tablespoon recent chopped parsley, plus extra for garnish
- 3 1/2 ounces garlic and herb cheese, comparable to Alouette Garlic Herb Unfold Cheese, Goat Cheese or Boursin
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Preheat over to 375°F.
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Line a 12-cup muffin tin with foil liners. Flippantly spray the liners with olive oil—use a brush if wanted to make sure the edges are coated. Put aside.
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Warmth a big nonstick skillet over medium warmth; spritz with the olive oil.
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Add the leeks, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook dinner, stirring ceaselessly, till leeks are delicate, 4-5 minutes. Take away from warmth and divide leeks into 12 equal parts, put aside.
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Toss potato slices, thyme, 1 tablespoon parsley, remaining 1 1/4 teaspoon salt and remaining 1/2 teaspoon pepper collectively in a big bowl.
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Evenly divide 1/3 of the potato slices and layer within the backside of the ready muffin cups.
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Place about 1/2 of every portion of leeks (about 3/4 teaspoon), spreading out over the potato layer. Add one other third of potatoes to the cups.
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Evenly divide the goat cheese and press to unfold out onto the potato layer (a few heaping teaspoon per muffin cup). Add the remaining leeks after which prime every cup with the remaining potatoes.
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Flippantly spray the tops of every muffin cup with olive oil and canopy the muffin tin with foil.
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Bake for half-hour then take away foil and bake till potatoes are tender and simply items with knife, about 10 extra minutes.
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Take away potato cups and invert and garnish with extra recent chopped parsley to serve.
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Serve room sizzling or room temperature.
Serving: 2potato cups, Energy: 171kcal, Carbohydrates: 31g, Protein: 6g, Fats: 3.5g, Saturated Fats: 2.5g, Ldl cholesterol: 6mg, Sodium: 409mg, Fiber: 3g, Sugar: 3g
Blue Sensible Factors: 5
Inexperienced Sensible Factors: 5
Purple Sensible Factors: 2
Key phrases: layered potato cups, potato recipes, spring facet dish
