Layered Potato Cups with Spring Herbs and Leeks
Introducing our Layered Potato Cups featuring Fresh Herbs and Leeks, a delightful side dish that brings a touch of elegance to any celebration, yet remains easy enough for your daily dining experience.
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Ingredients
- Olive oil spray
- 1 tablespoon fresh chopped parsley
- 2 pounds Yukon Gold potatoes
- 1 tablespoon chopped fresh thyme
- 3 1/2 ounces garlic and herb cheese
- 3/4 teaspoons freshly ground black pepper
- 4 cups sliced leeks
- 1 3/4 teaspoons kosher salt
Instructions
- 1
Begin by preheating your oven to 375°F (190°C).
- 2
Prepare a 12-cup muffin tin by lining it with foil liners. Lightly coat the inside of the liners with olive oil, using a brush if necessary to ensure the sides are well coated. Set the tin aside for now.
- 3
In a large nonstick skillet, heat over medium heat and lightly mist the surface with olive oil.
- 4
Introduce the leeks to the skillet along with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Sauté, stirring often, until the leeks become tender, which should take around 4-5 minutes. Take the skillet off the heat and portion the leeks into 12 equal servings, setting them aside.
- 5
In a large mixing bowl, combine the potato slices, thyme, 1 tablespoon of parsley, the remaining 1 1/4 teaspoons of salt, and the remaining 1/2 teaspoon of pepper. Toss until the potatoes are evenly coated.
- 6
Take one-third of the seasoned potato slices and layer them evenly at the bottom of the prepared muffin cups.
- 7
For each cup, place approximately half of a leek portion (around 3/4 teaspoon) over the potato layer, ensuring even distribution. Follow this by adding another third of the potato slices on top.
- 8
Distribute the goat cheese evenly among the cups, pressing it gently to spread over the potato layer (aim for about a heaping teaspoon per muffin). Top each cup with the rest of the leeks and finish with the remaining potato slices.
- 9
Mist the tops of the muffin cups lightly with olive oil and cover the entire muffin tin with a sheet of foil.
- 10
Bake in the preheated oven for 30 minutes. After this time, remove the foil and continue baking until the potatoes are fork-tender, which should take an additional 10 minutes.
- 11
Once done, carefully remove the potato cups from the tin and invert them onto a serving platter. Garnish with additional freshly chopped parsley before serving.
- 12
These delightful potato cups can be enjoyed warm or at room temperature.
Nutrition Information
Notes & Tips
- *I used a mandolin to cut them super thin. My photographer cut them by hand, so they are more like an 1/8th thick. She said they were still perfect! So my advice is just cut them as thin as you can.
- I also made these without peeling the potatoes and that was also fine, it says an added step.