Potato Stack with Crème Fraiche and Native Bush Tomato Flavour Pearls
These stunningly delicious Potato Stacks with Crème Fraiche and Native Bush Tomato Flavour Pearls are a wonderful warm Canape idea or a great looking side dish for your next gathering. We have layered super thin slices of Potato with a combination of Parmesan and Gruyere Cheese and baked it to crispy perfection. I know right it just keeps getting better! We baked them in non-stick Muffin trays to keep them nice and tidy. You can have them pre-baked a day in advance and just re-heat for your party.
What you’ll need – makes around 12
- Potatoes approx. 500g – we used Desiree *select a size that will fit in the Muffin tray*
- 50g grated Parmesan
- 25g grated Gruyere
- Thyme – around 1 tsp chopped
- Garlic – 1 clove, crushed (or not if you prefer)
- Salt & Pepper
- Butter about 60g – melt
- Chives – chop finely
- Crème Fraiche (or Sour Cream)
- Native Bush Tomato Flavour Pearls
*You will also need a non stick Muffin tray and a Mandoline to slice the Potatoes thinly*
Pre-heat your oven to 180c
Combine in a medium bowl the Cheeses, Thyme and Garlic and season well. We will be layering this mix with the Potatoes. Carefully slice your Potatoes (skin on is great, maybe just give them a quick wash if need be) with your Mandoline slicer and pop into a bowl with the melted Butter. I cut my Potato to 3mm slices. Give the Potatoes a good tumble about so that all surfaces are coated with the delicious melted Butter.
Give the Muffin Tray a quick spay with some Oil just to be sure. Take 3 slices of Buttery Potato and place into the Muffin tray, add a little of the Cheese mix then top with another 3 slices and so on until you have used everything up or the piles are too tall. (around 3 or 4 layers of Potato) Cover the tray with Foil and pop the tray into the oven for around 15 minutes. Remove the foil and continue baking for another 20 or so minutes. Poke them with a skewer or fork to ensure the Potato is completely cooked.
They will have become somewhat smaller and there will be a reasonable amount of butter/oil from the Cheese eeked out. Give them a minute or two before using a spoon or Butter Knife to help lift them out of the Muffin tray. Line a baking tray with a little Baking Paper and place them on there ready to re-heat and crisp a little more.
*prepare to this step the day prior if you like*
Pop the tray of pre-baked Potato Stacks into a 180c oven for 5 to 10 minutes to heat through and crisp up. Once they are suitably crispy place them onto a serving platter, top with a dollop of Crème Fraiche, a few Native Bush Tomato Flavour Pearls and a sprinkling of chopped Chives. I hope you enjoy them as much as we did!
Until next time
From the Peninsula Larder Team
“When a man’s stomach is full it makes no difference whether he is rich or poor.”
7 years ago 2 chefs started cooking up a business idea and Flavour Pearls were created.
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