5-6 potatoes, peeled and thinly sliced
1 cup jalapeño Chutney
2 Tbls spring onion, finely chopped
¾ cup grated cheese
1 tsp salt
1 tsp coarse pepper
¾ cup melted butter
¼ cup cream
Pre-heat oven to 180 degrees centigrade. Grease muffin tins.
Mix Chutney, onion, cheese and salt and pepper together.
Layer potato slices and chutney mixture in each muffin hole until the top.
Mix butter and cream together and pour over the potato stack.
Allow to stand for 5 minutes, before covering with foil and baking for
30-40 minutes or until potatoes are cooked.
Remove foil half way through the cooking time.
Rest potato stack for 5 minutes before removing from the muffin tin.
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Recipe Credit: Mrs. Balls Chutney