These Layered Potato Cups with Spring Herbs and Leeks are made in a muffin tin, an impressive side dish for special occasions and great for portion control.
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.
- 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
Layered Potato Cups with Spring Herbs and Leeks
- Olive oil spray
- 4 cups sliced leeks, sliced 1/4-inch thick (from about 3 to 4—white and lighter green parts only)
- 1 3/4 teaspoons kosher salt
- 3/4 teaspoons freshly ground black pepper
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/16 inch thick*
- 1 tablespoon chopped fresh thyme
- 1 tablespoon fresh chopped parsley, plus more for garnish
- 3 1/2 ounces garlic and herb cheese, such as Alouette Garlic Herb Spread Cheese, Goat Cheese or Boursin
- Preheat over to 375°F.
- Line a 12-cup muffin tin with foil liners. Lightly spray the liners with olive oil—use a brush if needed to ensure the sides are coated. Set aside.
- Heat a large nonstick skillet over medium heat; spritz with the olive oil.
- Add the leeks, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring frequently, until leeks are soft, 4-5 minutes. Remove from heat and divide leeks into 12 equal portions, set aside.
- Toss potato slices, thyme, 1 tablespoon parsley, remaining 1 1/4 teaspoon salt and remaining 1/2 teaspoon pepper together in a large bowl.
- Evenly divide 1/3 of the potato slices and layer in the bottom of the prepared muffin cups.
- Place about 1/2 of each portion of leeks (about 3/4 teaspoon), spreading out over the potato layer. Add another third of potatoes to the cups.
- Evenly divide the goat cheese and press to spread out onto the potato layer (about a heaping teaspoon per muffin cup). Add the remaining leeks and then top each cup with the remaining potatoes.
- Lightly spray the tops of each muffin cup with olive oil and cover the muffin tin with foil.
- Bake for 30 minutes then remove foil and bake until potatoes are tender and easily pieces with knife, about 10 additional minutes.
- Remove potato cups and invert and garnish with more fresh chopped parsley to serve.
- Serve room hot or room temperature.