Layered potato cups with spring herbs and leeks

These layered potato cups with spring herbs and leeks are made into a muffin, an impressive side dish for special occasions great for controlling a portion.

Layered potato cups with herbs and leeks

Layered Potato Cups is a perfectly split potato side dish with potato, leek and goat cheese baked into a muffin. The light onion and the bright shallot flavor are in contrast to the delicious potato, which is enhanced by the addition of fresh thyme and parsley. These cups of sliced potatoes look so decadent that you think there’s too much butter or oil. For more leek recipes, try my own Chicken thighs cooked with mushrooms and leeks And Potato and leek soup.

How to prepare potatoes

If you have Mandolin (Continued link), You can chop potatoes in no time. Chopping it into thin slices with a knife will also work. If you want to prepare potatoes in advance, peel the potatoes and leave them soaked in a bowl of cold water until you are ready to slice them. Pictured above, my photographer hand-trimmed it which came out thicker than mine but still produces perfect cups.

How to clean a leek

Sandy pellets can be hidden among many layers of shallots, so be careful when cleaning. An easy way to clean it is to first slice the shallots and then submerge them in a large bowl of cold water. Swish the leeks around to make sure all of the pellets fall to the bottom of the bowl. Then remove the leeks from the water instead of pouring them into a colander. In this way, the pellets are left with the water in the container.

The differences:

I tried it with goat cheese with garlic and herbs, and borsin cheese and it was great, but you can also try other flavors like honey, chives, or even regular goat cheese.
Keep it dairy-free and ignore cheese.
Feel free to switch herbs. Dill will also be delicious.

More potato recipes you’ll love:

Layered potato cups with spring herbs and leeks

171 Callus 6 protein 31 Carbohydrates 3.5 Fats

Preparation time: 20 Accurate

Cooking time: 45 Accurate

Total time: 1 hour

Layered potato mugs with spring herbs and leeks are an impressive side dish for special occasions yet simple enough to prepare for everyday meals.

Olive oil spray
4 Glasses Chopped leekAnd Slices 1/4 inch thick (about 3 to 4 – white and light green portions only)
1 3/4 Small spoons Kosher salt
3/4 Small spoons Freshly ground black pepper
2 A pound or a pound to weight Yukon Gold FriesAnd Fish, peeled and chopped 1/16 inch *
1 Tablespoon Fresh thyme, chopped
1 Tablespoon Freshly chopped parsleyAnd Plus more for decoration
3 1/2 ounce Garlic and cheeseAnd Like Alouette Garlic Herb Spread, goat cheese or borsin

Preheat to 375 degrees Fahrenheit.
Cover the 12-cup muffin pan with aluminum foil liners. Lightly spray the liners with olive oil – use a brush if necessary to ensure the sides are covered. Sit aside.
Heat a large non-stick frying pan over medium heat; Sprinkle with olive oil.
Add the shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring frequently, until the leeks are tender, 4-5 minutes. Remove from heat, divide shallot into 12 equal portions, and set aside.
Mix potato slices, thyme, one tablespoon of parsley, a quarter teaspoon of salt, and half a teaspoon of pepper in a large bowl.
Divide evenly 1/3 of the potato slices and lay them on the bottom of your prepared muffin cups.
Spread about 1/2 of each portion of the shallots (about 3/4 teaspoon), and spread them on top of the potato layer. Add another third of the potatoes to the cups.
Divide the goat cheese evenly and press to spread on the potato layer (about 1 teaspoon full per cup muffin). Add the remaining shallots, then cover each cup with the remaining potatoes.
Gently spray the top of each muffin cup with olive oil and cover the muffin pan with aluminum foil.
Bake for 30 minutes, then remove the foil paper and bake until the potatoes are soft and can be easily cut with a knife, about an additional 10 minutes.
Remove potato cups, turn over, and garnish with more freshly chopped parsley to serve.
Serve hot or at room temperature.

* I used a mandolin to cut them extremely thin. My photographer cut it by hand so it’s like 1/8 thick. She said they were still perfect! So my advice is to cut it as thin as possible. I also made these without peeling potatoes and that was fine too, says Extra.

service: 2Potato cupsAnd Calories: 171CaloriesAnd Carbohydrates: 31GAnd protein: 6GAnd Fat: 3.5GAnd Saturated fat: 2.5GAnd Cholesterol: 6MgAnd sodium: 409MgAnd the basic: 3GAnd sugar: 3G