Layered Potato Cups with Herbs and Leeks
These Layered Potato Cups, a riff on classic Pommes Anna, are a perfectly portioned potato side dish with potatoes, leeks, and goat cheese baked in a muffin tin. The mild onion and bright flavor of leeks is a delicious contrast to the potatoes, which is enhanced by adding fresh thyme and parsley. These sliced potato cups feel so decadent you’ll think there’s a ton of butter or oil. For more leek recipes, try my Braised Chicken Thighs with Mushrooms and Leeks and Potato Leek Soup.
How to Prepare the Potatoes
If you have a mandolin (affil link), you can cut the potatoes in no time flat. Thinly slicing them with a knife will also work. If you want to prep the potatoes ahead, peel the potatoes and keep them submerged in a bowl of cold water until you’re ready to slice them. Pictured above my photographer cut them by hand which came out thicker than mine but still yielded perfect cups.
How to Clean Leeks
Sandy grit can hide between leeks’ many layers, so take care when cleaning. An easy way to clean them is first to slice the leeks and then submerge them in a big bowl of cold water. Swish the leeks around to make sure all the grit falls to the bottom of the bowl. Then lift the leeks out of the water rather than pour them through a strainer. That way, the grit is left behind with the water in the bowl.
Variations:
I tried these with garlic and herb goat cheese, and Boursin cheese and they were great, but you can also try other flavors like honey or chives or even just plain goat cheese. Keep them dairy-free and just omit the cheese. Feel free to switch up the herbs. Dill would also be delicious.
More Potato Recipes You’ll Love:
Scalloped Potato Gratin Baked Sweet Potato Egg Cups Spiralized Sweet Potato Latkes Potato and Broccoli Cakes Lemon-Parsley Potato Foil Packets
