Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Roasted potato stacks with cheese and thyme
Makes 6 Starters and mains
Ingredients
- 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)
Method
Preheat the oven to 200F/400C/ Gas 6 and line the bases of 6x 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.
Advertisement