Layered Potato Cups with Spring Herbs and Leeks

These layered potato cups with spring herbs and leeks are made in a muffin pan, an impressive side dish for special occasions and ideal for portion control.

Layered potato cups with herbs and leeks

These Layered Potato Cups, a riff on the classic Pommes Anna, are a perfectly portioned potato side dish with potatoes, leek and goat cheese that are baked in a muffin pan. The mild onion and the light taste of the leek create a delicious contrast to the potatoes, which is enhanced by the addition of fresh thyme and parsley. These sliced potato cups feel so decadent you think there is a ton of butter or oil in them. For more leek recipes, try my braised chicken legs with mushrooms and leek and potato and leek soup.

How to cook the potatoes

If you have a mandolin (affil link) you can cut the potatoes flat in no time. Thin cutting with a knife also works. To prepare the potatoes, peel the potatoes and dip them in a bowl of cold water until you are ready to slice them. The picture above shows how my photographer hand cut them that were thicker than mine but still made perfect cups.

How to clean leeks

Grain of sand can hide between the many layers of the leek. So be careful when cleaning. An easy way to clean them up is to slice the leek first and then dip it in a large bowl of cold water. Wipe the leeks around to make sure all of the sand falls to the bottom of the bowl. Then lift the leek out of the water instead of pouring it through a colander. This way the grain will remain in the bowl with the water.

Variations:

I tried these with garlic and herb goat cheese and boursin cheese and they were great but you can try other flavors like honey or chives or just goat cheese.
Keep them dairy-free and just leave out the cheese.
Feel free to swap the herbs. Dill would be delicious too.

More Potato Recipes You Will Love:

Layered potato cups with spring herbs and leeks

171 Cals 6th protein 31 carbohydrates 3.5 Fats

Preparation time: 20th min

Cooking time: 45 min

Total time: 1 hours

These layered potato cups with spring herbs and leeks are a formidable side dish for special occasions, but simple enough to make for everyday meals.

Olive oil spray
4th cups sliced leek, Cut 1/4-inch thick (from about 3 to 4 – only white and light green parts)
1 3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 lb Yukon Gold Potatoes, peeled and sliced 1/16 inch thick *
1 tablespoon chopped fresh thyme
1 tablespoon freshly chopped parsley, plus more to garnish
3 1/2 Ounces Garlic Herb Cheese, like alouette garlic herb herbal spread cheese, goat cheese or boursin

Preheat to 375 ° F.
Line a 12-cup muffin pan with foil. Lightly spray the liners with olive oil – use a brush if necessary to make sure the sides are coated. Put aside.
Heat a large nonstick pan over medium heat. Sprinkle with the olive oil.
Add the leek, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring frequently, for 4-5 minutes until the leek is tender. Remove from heat and divide the leek into 12 equal portions, set aside.
Put the potato slices, thyme, 1 tablespoon of parsley, 1 1/4 teaspoon of salt and 1/2 teaspoon of pepper together in a large bowl.
Distribute 1/3 of the potato slices evenly and place on the bottom of the prepared muffin bowls.
Spread about half of each serving of leek (about 3/4 teaspoon) on the potato layer. Add another third of the potatoes to the cups.
Spread the goat cheese evenly and spread it over the potato layer (about one heaped teaspoon per muffin bowl). Add the remaining leeks and cover each cup with the remaining potatoes.
Lightly sprinkle the top of each muffin bowl with olive oil and cover the muffin pan with foil.
Bake for 30 minutes, then remove the foil and bake until the potatoes are tender and easy to chop with a knife, another 10 minutes.
Remove and turn potato cups and garnish with freshly chopped parsley to serve.
Serve hot or room temperature.

* I used a mandolin to cut it super thin. My photographer cut them by hand so they are closer to 1/8 thick. She said they were still perfect! So my advice is to cut them as thin as possible. I also did these without peeling the potatoes and that was fine too, it's called an extra step.

Portion: 2Potato cup, Calories: 171kcal, Carbohydrates: 31G, Protein: 6thG, Fat: 3.5G, Saturated fatty acids: 2.5G, Cholesterol: 6thmg, Sodium: 409mg, Fiber: 3G, Sugar: 3G

Blue Smart Points: 5

Green Smart Points: 5

Purple Smart Points: 2

Keywords: layered potato cups, potato recipes, spring side dish

Posted March 25, 2021 by Gina

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