2poundsYukon Gold potatoes(peeled and sliced 1/16 inch thick*)
1tablespoonchopped fresh thyme
1tablespoonfresh chopped parsley(plus more for garnish)
3 1/2ouncesgarlic 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.
*I used a mandolin to cut them super thin. My photographer cut them by hand, so they are more like an 1/8th thick. She said they were still perfect! So my advice is just cut them as thin as you can.I also made these without peeling the potatoes and that was also fine, it says an added step.