CHEESE AND JALAPEÑO POTATO STACKS

INGREDIENTS:
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

METHOD:

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.

Dinner Ideas ?
Recipe Credit: Mrs. Balls Chutney

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