Roasted potato stacks with cheese and thyme


Food and Travel (UK) - - Recipes -

900g pota­toes, such as de­siree or King Edward's

2 gar­lic cloves

2tbsp fresh thyme, chopped 75g but­ter, melted

150g Can­tal cheese, grated (or fontina, raclette or Gruyère)

Pre­heat the oven to 200F/400C/ Gas 6 and line the bases of 6 x 200ml muf­fin holes with bak­ing pa­per. Thinly slice the pota­toes us­ing a man­dolin or sharp knife. Place in a bowl. Add the gar­lic, thyme, but­ter and cheese. Sea­son with salt and pep­per.

Di­vide the potato mix­ture among the holes, ar­rang­ing them in neat cir­cles and en­sur­ing there is a lit­tle cheese be­tween each layer of pota­toes. Trans­fer to the oven and roast for 40 min­utes. Check to see how brown the tops are and cover with foil if be­gin­ning to over-brown. Cook for a fur­ther 10-15 min­utes un­til a small knife in­serted into the mid­dle slips in eas­ily.

Re­move from the oven and leave to rest for 5 min­utes. Care­fully re­move the stacks from the muf­fin tin with a pal­ette knife and serve with the quail saltim­bocca and bar­ley salad.

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