Chilli Potato Stack With Squash & Garlic Butter Sauce  Chilli Potato Stack With Squash & Garlic Butter Sauce 13221 chilli potato stack with squash garlic butter sauce

Chilli Potato Stack With Squash & Garlic Butter Sauce

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recipe image  Chilli Potato Stack With Squash & Garlic Butter Sauce 7838f69ca46bec12571c93eda39d1249 l


  • 50g butter, plus extra for greasing
  • 4 tbsp vegetable stock
  • 1 tsp every, 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 cramped fiery pink chillies, deseeded and finely chopped
  • 600g acorn squash, deseeded and lower into cramped wedges
  • 4 tbsp olive oil
  • 280g colossal chestnut mushroom, sliced 1cm thick
  • about 160g pack taleggio cheese, lower into 6 slices, then halved
  • about 24-30 fried story leaves, to assist (peek abilities below)

For the garlic butter sauce

  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 4 story leaves, finely chopped
  • 2 tbsp white wine vinegar
  • 3 tbsp white wine
  • 85g butter, lower into cramped pieces
  • ½ tsp thyme leaves


  • STEP 1

    Heat oven to 200C/fan 180C/gasoline 6. Line a baking tray with buttered baking parchment. Butter 6 x 10cm steel rings (2-3cm deep) and set aside of residing on the tray. Soften the 50g butter with the stock, bubble temporarily, then add the chopped herbs and reasonably pepper. Residing aside for a pair of mins to infuse.

  • STEP 2

    Residing one-third of the potatoes in a pair of overlapping layers to duvet the ugly of the rings. Brush with some of the butter mix, scatter over half the shallots and chilli, brush with reasonably more butter, then season. Continue layering and buttering, pressing down gently as you hump. Enact with a layer of potatoes and a final brushing of butter. Duvet loosely with foil, bake for 20 mins, prefer the foil, then bake a additional 25 mins or unless the potatoes are tender and golden.

  • STEP 3

    Within the period in-between, tip the squash in a single layer into a roasting tin and toss with 2 tbsp oil, a pair of thyme and rosemary sprigs and murky pepper. Roast with the potatoes for the unprecedented 20-25 mins unless tender and initiating to brown.

  • STEP 4

    Fabricate the sauce: simmer the shallot, garlic and story with the vinegar and wine unless the pan is form of dry (you would like maintain about 1 tsp liquid left). Presently add the butter, a chunk at a time, over a low warmth, stirring as you hump unless you would maintain a creamy sauce. Sieve into a cramped pan and skinny with about 1 tbsp of warm water, so it’s a pouring consistency. Throw in a pair of thyme leaves and set aside aside.

  • STEP 5

    When ready to assist, warmth the final 2 tbsp oil in a frying pan. When hot, add the sliced mushrooms. Fry for 1-2 mins unless golden on every facet, turning as soon as handiest. Season with salt and pepper.

  • STEP 6

    Heat the grill to high and prefer the rings from the potatoes. Lay the mushrooms on high of the potatoes, then lay 2 overlapping slices of cheese on every. Grill unless the cheese has real melted. Top with a pile of squash and a scattering of fried story leaves, then gently snatch onto hot plates. Snappy reheat the sauce and drizzle reasonably spherical every serving.


For the fried story leaves, warmth about 2 tbsp
vegetable oil in a cramped pan. Add the story and
fry for real a pair of seconds, then prefer and
drain well on kitchen paper.


To make one immense bake, layer the potatoes
in a buttered 23cm/9in spherical loose-bottom
cake tin, then bake as ahead of. Reduce motivate into 6 wedges,
topped with the mushrooms, cheese and squash.


If making ahead, prepare and cook every part
as above and relief separate. You must presumably presumably cessation this
in the morning. When ready to assist, stack the
mushrooms and cheese on the potatoes as
in step 6. Wait on the squash on a separate tray.
Reheat every part at 200C/fan 180C/gasoline 6 for
12-15 mins. Pile the reheated squash on high
and garnish with fried story leaves.

Recipe from Honest Meals magazine, January 2008

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