These little Cheesy Potato Stacks are so tasty and so easy to make, a great little lunchtime snack or side dish for the whole family. You can also make it to suit your tastes, I used paprika spice and herbs but you could try Rosemary, Thyme or even Chilli. Great thing with these is you can freeze them and used them later in the week. Great snack box bites too.
3-4 Large Potatoes – I used King Edwards but Russet works well too.
1 Cup Shredded Cheddar Cheese (choose a quality melting cheese)
Butter for Muffin Tin
Rainbow Peppercorns & Salt to season
1 tsp Smoked Paprika (or any other spice)
2 tsp Dried Mixed Herbs (or any other herbs)
Preheat your oven to 200 deg C fan (400 F)
In a bowl mix the grated cheese with salt, pepper & mixed herbs
Grease your muffin tin with a little butter
Wash & dry your potatoes thoroughly, keeping the skin on, thinly slice the potatoes, using a mandoline or slicer attachment is best. Pat dry the slices of potatoes, you don’t want them too moist or they won’t crisp up in oven.
Take about 2 slices and lay in bottom of muffin tin, next sprinkle over some of the cheese mix, then another layer of 2 slices of potato and so on, until the stack is just above the muffin tin, (I had about 6 layers), finishing with a sprinkle of cheese mix. (the potatoes will shrink when cooked)
Sprinkle on top a little pinch of paprika spice and cover loosely with kitchen tin foil and bake in the oven for 15 minutes.
Remove foil and continue to bake for a further 25-30 minutes or until the potatoes are soft and crisp.
Remove from oven and allow to cool in the muffin tin, this will make it easier to remove and hold their shape. Serve. Yum!
Mince ‘n’ Tatties (Mince & Potatoes) is a traditional Scottish dish and one that will never go away. Historically it was popular in school canteens because it was easy to make batches and feed lots of children. I grew up with mince ‘n’ tatties, at least once a week we would have this dish, whether it be at home, my grannies house or my Auntie’s it was a household meal that satisfied everyone every time.
There is no wrong or right way to make this, but does need to include minced beef and root vegetables such as onions & carrots. Here is my version and always a winner in my house. The only debate we always have is Brown Sauce or Tomato Sauce? Maybe you’ll make it and let me know…lol!
Best served with a buttered Scottish plain outsider slice too…….oh….this is a must! Or even a Scottish plain mince ‘n’ tattie piece (Sandwich)! Haven’t tried it….go on I dare you….you won’t look back…trust me!
For the Mince
250g Scottish Steak Mince
1 onion – chopped
1 Carrot – chopped
Handful of garden peas (frozen is fine)
200ml Beef Stock
1 tbsp Beef Gravy granules
Salt & Black pepper
Splash of Worcestershire Sauce (optional)
For the Tatties
400g Potatoes (ones good for mash)
2 tbsp butter
Heat a little oil in a pan on medium heat and brown the onions, then add the mince, season with plenty black pepper and salt to taste and brown.
Add into the pot the carrots, peas and beef stock, mix and bring to the boil, then simmer gently for about 30 minutes.
Next stir through the gravy granules to thicken the sauce, cook for a further 5 minutes. At this stage if using worcestershire sauce, then stir through.
Meanwhile, cook potatoes in slightly salted water until soft, drain and mash with the butter.
Go on, go back to your school days and use an ice cream scoop for yer tatties! In our households as kids and still to this day, we wouldn’t eat it like this…..oh no…..we would mix the tatties with the mince on the plate then cover in sauce….this is where the debate of Brown or Tomato sauce comes in…lol! Sometimes too we would make a piece with scottish plain bread and the mix of M&T’s in the middle…oh yum! You gotta try this. Proper home comfort food.
I have always wanted to grown my own vegetables, but having a concrete and stone garden it was going to prove tough to do…….until I discovered potato grow bags….who knew?? lol!
I planted the potatoes the last week in April and they started to flower about 3 weeks ago, I left them a bit longer and decided this weekend to harvest them. It was so exciting to discover that you have loads of potatoes in the bag, I was so amazed, some small, some large but none the less loads of potatoes (or in Scotland we call them TATTIES!)
I purchased a hessian bag to store them in, but cooked some that night. OMG…so delicious and fresh.
Classed as the Best Scottish Supper of the year, with amazing local produce such a haggis, neeps and tatties to our Famous Scotch Whisky and our sensational Scottish tablet along with the bagpipes it is one amazing night celebrating the amazing poet Rabbie Burns.