These Layered Potato Cups with Spring Herbs and Leeks are made in a muffin tin, a remarkable side meal for unique events and excellent for part control.

Layered Potato Cups with Spring Herbs and Leeks
Layered Potato Cups with Herbs and Leeks

These Layered Potato Cups, a riff on timeless Pommes Anna, are a completely portioned potato side meal with potatoes, leeks, and goat cheese baked in a muffin tin. The moderate onion and intense taste of leeks is a scrumptious contrast to the potatoes, which is boosted by including fresh thyme and parsley. The velvety goat cheese makes these sliced up potato cups feel a lot more decadent. For more leek dishes, attempt my Braised Chicken Thighs with Mushrooms and Leeks and Potato Leek Soup.

layered potato cups in muffin tin

How to Prepare the Potatoes

If you have a mandolin, you can cut the potatoes in no time flat. Very finely slicing them with a knife will likewise work. If you wish to prep the potatoes ahead, peel the potatoes and keep them immersed in a bowl of cold water till you’re prepared to slice them.

How to Tidy Leeks

Sandy grit can conceal in between leeks’ numerous layers, so make sure when cleansing. A simple method to clean them is very first to slice the leeks and after that immerse them in a huge bowl of cold water. Swish the leeks around to make certain all the grit is up to the bottom of the bowl. Then raise the leeks out of the water instead of put them through a strainer. That method, the grit is left with the water in the bowl.


  • The garlic and herbs in the goat cheese provide these potato stacks an additional kick, however you can likewise attempt other tastes like honey or chives and even simply plain goat cheese.
  • Do not hesitate to change up the herbs. Rosemary or dill would likewise be scrumptious.

Layered Potato Cups in muffin tin.Layered Potato Cupslayered potato cup with a fork.

More Potato Recipes You’ll Love:

Layered Potato Cups with Spring Herbs and Leeks 

171 Cals 6 Protein 31 Carbohydrates 3.5 Fats

Preparation Time: 20 minutes

Prepare Time: 45 minutes

Overall Time: 1 hr

These Layered Potato Cups with Spring Herbs and Leeks are a remarkable side meal for unique events however basic sufficient to produce daily meals.

  • Olive oil spray
  • 4 cups sliced leeks, sliced 1/4-inch thick (from about 3 to 4—white and lighter green parts just)
  • 1 3/4 teaspoons kosher salt
  • 3/4 teaspoons newly ground black pepper
  • 2 pounds Yukon Gold potatoes, peeled and sliced 1/16 inch thick*
  • 1 tablespoon sliced fresh thyme
  • 1 tablespoon fresh sliced 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. Gently spray the liners with olive oil—utilize a brush if required to guarantee the sides are layered. Reserve.

  • Heat a big nonstick frying pan over medium heat; spritz with the olive oil.

  • Include the leeks, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, till leeks are soft, 4-5 minutes. Eliminate from heat and divide leeks into 12 equivalent parts, reserved.

  • Toss potato pieces, thyme, 1 tablespoon parsley, staying 1 1/4 teaspoon salt and staying 1/2 teaspoon pepper together in a big bowl.

  • Equally divide 1/3 of the potato pieces and layer in the bottom of the ready muffin cups.

  • Location about 1/2 of each part of leeks (about 3/4 teaspoon), expanding over the potato layer. Include another 3rd of potatoes to the cups.

  • Equally divide the goat cheese and press to expand onto the potato layer (about a heaping teaspoon per muffin cup). Include the staying leeks and after that leading each cup with the staying potatoes.

  • Gently spray the tops of each muffin cup with olive oil and cover the muffin tin with foil.

  • Bake for thirty minutes then eliminate foil and bake till potatoes hurt and quickly pieces with knife, about 10 extra minutes.

  • Eliminate potato cups and invert and garnish with more fresh sliced parsley to serve.

  • Serve space hot or space temperature level.

*I utilized a mandolin to cut them very thin. My professional photographer cut them by hand, so they are more like an 1/8th thick. She stated they were still best! So my guidance is simply cut them as thin as you can. I likewise made these without peeling the potatoes which was likewise great, it states an extra action.

Serving: 2potato cups, Calories: 171kcal, Carbohydrates: 31g, Protein: 6g, Fat: 3.5g, Hydrogenated Fat: 2.5g, Cholesterol: 6mg, Salt: 409mg, Fiber: 3g, Sugar: 3g

Blue Smart Points: 5

Green Smart Points: 5

Purple Smart Points: 2

Keywords: layered potato cups, potato dishes, spring side meal