Roasted potato stacks with cheese and thyme
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.