Name: Crispy potato stacks with chilli, squash and garlic sauce
Yield: 6
Ingredients: 50g butter , plus extra for greasing -; 4 tbsp vegetable stock -; 1 tsp each, thyme and rosemary leaves, finely chopped, plus extra sprigs -; 1kg medium King Edward potato or Maris piper, very thinly sliced -; 4 shallots , halved and thinly sliced -; 2 small fiery red chillies , deseeded and finely chopped -; 600g acorn squash , deseeded and cut into small wedges -; 4 tbsp olive oil -; 280g large chestnut mushroom , sliced 1cm thick -; about 160g pack taleggio cheese , cut into 6 slices, then halved -; about 24-30 fried sage leaves, to serve (see know-how below) -; 1 shallot , finely chopped -; 1 garlic clove , finely chopped -; 4 sage leaves, finely chopped -; 2 tbsp white wine vinegar -; 3 tbsp white wine -; 85g butter , cut into small pieces -; ½ tsp thyme leaves -

Crispy potato stacks with chilli, squash and garlic sauce

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Crispy potato stacks with chilli, squash and garlic sauce

1. 50g butter , plus extra for greasing -

2. 4 tbsp vegetable stock -

3. 1 tsp each, thyme and rosemary leaves, finely chopped, plus extra sprigs -

4. 1kg medium King Edward potato or Maris piper, very thinly sliced -

5. 4 shallots , halved and thinly sliced -

6. 2 small fiery red chillies , deseeded and finely chopped -

7. 600g acorn squash , deseeded and cut into small wedges -

8. 4 tbsp olive oil -

9. 280g large chestnut mushroom , sliced 1cm thick -

10. about 160g pack taleggio cheese , cut into 6 slices, then halved -

11. about 24-30 fried sage leaves, to serve (see know-how below) -

12. 1 shallot , finely chopped -

13. 1 garlic clove , finely chopped -

14. 4 sage leaves, finely chopped -

15. 2 tbsp white wine vinegar -

16. 3 tbsp white wine -

17. 85g butter , cut into small pieces -

18. ½ tsp thyme leaves -

How to cook deliciously - Crispy potato stacks with chilli, squash and garlic sauce

1. Stage

Heat oven to 200C/fan 180C/gas 6. Line a baking tray with buttered baking parchment. Butter 6 x 10cm metal rings (2-3cm deep) and place on the tray. Melt the 50g butter with the stock, bubble briefly, then add the chopped herbs and a little pepper. Set aside for a few mins to infuse.

2. Stage

Place one-third of the potatoes in a couple of overlapping layers to cover the base of the rings. Brush with some of the butter mix, scatter over half the shallots and chilli, brush with a little more butter, then season. Continue layering and buttering, pressing down gently as you go. Finish with a layer of potatoes and a final brushing of butter. Cover loosely with foil, bake for 20 mins, remove the foil, then bake a further 25 mins or until the potatoes are tender and golden.

3. Stage

Meanwhile, tip the squash in a single layer into a roasting tin and toss with 2 tbsp oil, a few thyme and rosemary sprigs and black pepper. Roast with the potatoes for the final 20-25 mins until soft and starting to brown.

4. Stage

Make the sauce: simmer the shallot, garlic and sage with the vinegar and wine until the pan is almost dry (you should have about 1 tsp liquid left). Immediately add the butter, a piece at a time, over a low heat, stirring as you go until you have a creamy sauce. Sieve into a small pan and thin with about 1 tbsp of warm water, so it is a pouring consistency. Throw in a few thyme leaves and set aside.

5. Stage

When ready to serve, heat the remaining 2 tbsp oil in a frying pan. When hot, add the sliced mushrooms. Fry for 1-2 mins until golden on both sides, turning once only. Season with salt and pepper.

6. Stage

Heat the grill to high and remove the rings from the potatoes. Lay the mushrooms on top of the potatoes, then lay 2 overlapping slices of cheese on each. Grill until the cheese has just melted. Top with a pile of squash and a scattering of fried sage leaves, then gently lift onto hot plates. Briefly reheat the sauce and drizzle a little around each serving.