Chilli potato stack with squash & garlic butter sauce

Chilli potato stack with squash & garlic butter sauce

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(2 ratings)

Prep: 50 mins Cook: 55 mins

More effort

Serves 6
Whether you make a cosy bake for a crowd or impressive individual portions, this smart veggie main is a tasty winter main

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal496
  • fat34g
  • saturates17g
  • carbs39g
  • sugars3g
  • fibre5g
  • protein10g
  • salt1.04g
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Ingredients

  • 50g butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp vegetable stock
  • 1 tsp each, thyme and rosemary leaves, finely chopped, plus extra sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1kg medium King Edward potato or Maris piper, very thinly sliced
  • 4 shallot, halved and thinly sliced
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 small fiery red chilli, deseeded and finely chopped
  • 600g acorn squash, deseeded and cut into small wedges
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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)
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

For the garlic butter sauce

  • 1 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 garlic clove, finely chopped
  • 4 sage leaves, finely chopped
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 2 tbsp white wine vinegar
  • 3 tbsp white wine
  • 85g butter, cut into small pieces
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ½ tsp thyme leaves

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

Method

  1. 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. 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. 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. 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. 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. 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.

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Comments (2)

lurvleee's picture
5

I opted for the bake version, less fiddly but still very tasty

ronnier's picture
5

Made this at Christmas was a bit fiddly at times but well worth it. very tasty

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