I stumbled upon the most delightful surprise while experimenting with my trusty muffin tin—layered potato cups! Imagine the humble potato, often overlooked, transforming into a vessel of buttery, herby goodness. With the zing of fresh spring herbs dancing around, these cups are like tiny edible gardens—perfect for a cozy brunch or just a random Tuesday when you need that extra spark.
Steps
- Preheat your oven to 375°F and line a 12-cup muffin tin with foil liners, lightly spraying them with olive oil. Use a brush to ensure the sides are evenly coated and set the tin aside.
- In a large nonstick skillet heated over medium, spritz with olive oil, and add the sliced leeks with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir frequently for 4-5 minutes until the leeks soften, then remove from heat and divide them into 12 portions.
- In a large bowl, toss the thinly sliced potatoes with fresh thyme, 1 tablespoon of parsley, the remaining 1 1/4 teaspoons of salt, and the remaining 1/2 teaspoon of pepper. Evenly distribute one-third of the potato slices in the bottom of the prepared muffin cups.
- Place half of each portion of the cooked leeks over the potato layer in the muffin cups. Add another third of the potato slices on top of the leeks.
- Divide the goat cheese evenly among the muffin cups, pressing and spreading it over the potato layer (approximately a heaping teaspoon per cup). Add the remaining leeks and top with the last layer of potatoes.
- Lightly spray the tops of each muffin cup with olive oil and cover the entire muffin tin with foil. Bake for 30 minutes, then remove the foil and continue baking for about 10 more minutes until the potatoes are tender.
- Once baked, carefully remove the potato cups from the tin and invert them onto a serving platter. Garnish with additional chopped fresh parsley before serving either hot or at room temperature.
Ingredients
- Olive oil spray
- 4 cups leeks, sliced 1/4-inch thick (from about 3 to 4 leeks—use the white and lighter green parts only)
- 1 3/4 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/16 inch thick
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 3 1/2 ounces garlic and herb cheese, such as Alouette Garlic Herb Spread, Goat Cheese, or Boursin
Nutritional Values
Calories: 1026 kcal | Carbohydrates: 186 g | Protein: 36 g | Fat: 21 g | Saturated Fat: 15 g | Cholesterol: 36 mg | Sodium: 2454 mg | Fiber: 18 g | Sugar: 18 g
FAQ
- Can I prepare the potatoes in advance for the Layered Potato Cups?
- Yes, you can prepare the potatoes ahead of time. Peel them and keep them submerged in a bowl of cold water until you’re ready to slice and use them in the recipe.
- What is the best way to clean leeks for this recipe?
- To clean leeks effectively, first slice them and then submerge them in a large bowl of cold water. Swirl them around to dislodge any sandy grit, which will settle at the bottom. Lift the leeks out of the water rather than using a strainer to ensure the grit stays behind.
- Can I make the Layered Potato Cups without cheese?
- Yes, you can omit the cheese to make the dish dairy-free. The recipe allows flexibility with ingredients, so feel free to adapt it to your dietary needs.
- What are some variations I can try with this recipe?
- You can experiment with different types of cheese, such as plain goat cheese or those flavored with honey or chives. Additionally, you can swap the herbs for others like dill to suit your taste preferences.
- Is it necessary to peel the potatoes for this dish?
- Peeling the potatoes is not mandatory. If you prefer, you can leave the skins on, which eliminates an extra step and still results in a delicious dish.
Tips
- Slice Potatoes Thinly: Use a mandolin slicer if you have one to achieve thin, even slices of potatoes for consistent cooking. If slicing by hand, aim for slices as thin as possible to ensure they cook through properly.
- Clean Leeks Thoroughly: To remove any sandy grit, slice the leeks and then soak them in a bowl of cold water. Swish them around to let the grit sink to the bottom, and lift the leeks out rather than straining them, to leave the dirt behind.
- Customize the Cheese and Herbs: Experiment with different types of cheese, such as garlic and herb goat cheese or Boursin, and feel free to try different herbs like dill to suit your taste preferences.
- Use Foil Liners in Muffin Tins: Line your muffin tin with foil liners and spray them with olive oil to prevent the potato cups from sticking, making it easier to remove them intact after baking.
Equipment
- Mandoline Slicer – For slicing the potatoes thinly and evenly.
- Muffin Tin – For baking the potato cups.
- Nonstick Skillet – For cooking the leeks.
- Olive Oil Spray – To coat the muffin tin liners and skillet.
