Scallop Potato & Fennel Stack

Cooking Time 20 minutes

Serves 6

INGREDIENTS

  • 6 medium potatoes, par boiled for 8 minutes then cooled
  • 3 tbsp unsalted butter
  • 1 1/2 cup grated cheddar cheese
  • 1 finely shaved fennel bulb
  • 1/2 cup light sour cream
  • Sea salt & cracked pepper

PERFECT WITH
Blue Potatoes

ALSO GREAT WITH
Yellow Potatoes

INSTRUCTIONS

  1. Pre-heat the oven to 180c.
  2. Thinly slice the cooled potato with a serrated knife.
  3. Place a 1/2 tsp of butter in each lined muffin insert and season with salt & pepper.
  4. Stack one layer of potato, followed by cheese and fennel. Repeat until muffin tin full.
  5. Sprinkle with extra cheese on top and bake for 20 minutes until golden brown.

TIP: Save time and use the microwave to par cook you potatoes.