Ever looking to extend my repertoire of potato dishes, I recently came across this recipe while looking through some food and travel magazines.
While I love potatoes in any shape or form, I do slightly get bored of the usual mash, baked or roast versions of arguably the world's most popular vegetable.
So this recipe looked really interesting as a different way to eat and serve this top tuber.
I’ve made similar dishes like hassleback potatoes, and used thinly sliced potatoes in boulangere, but the idea of making these stacks in a muffin tin sounded too good and simple to be true.
They come out beautifully golden, crispy outside and soft inside, with the scent of garlic and thyme and topped off with cheese.
After cooking them, I can say that they are simple to make, taste fantastic and are great for entertaining where you want something different on the plate that doesn’t tie you to the kitchen all the time.
I reckon you will add this recipe to your potato repertiore, I know I have.
INGREDIENTS : makes 6
800g Maris Piper, or other floury potatoes
75g melted butter
2 cloves garlic, grated
2 tbsp fresh thyme, chopped
150g gruyere cheese, grated
Pre-heat oven to 200℃/180℃ fan
Thinly slice the potatoes using a mandolin - or a sharp knife if you have good knife skills. You can also use a food processor with a slicing attachment, but try to get the slices big enough to fit the muffin tin holes edge to edge.
Place in a large bowl and mix with all the other ingredients.
Put a circle of baking paper in the base of each hole of a 6 hole muffin tin.
Season the mixture, and take a handful of the potatoes, making sure the slices are well coated with the butter, cheese, thyme and garlic.
Layer the slices in each of 6 muffin holes, right up to the rim, pressing down a little to keep everything sticking together.
Bake in the oven for 40-45 minutes until crisp around the edges and golden brown.
Test with a pointed knife inserted in the middle of a stack to make sure the potatoes are soft in the middle.
If they aren't, cover with some foil and bake for another 10-15 minutes until done. Loosen around the edges with a small knife to prevent sticking and serve while warm.