Potato Stacks

Ingredients to make 4

• 400g

  Desirée potatoes
• 1Ltr

  Vegetable stock
• 4 tbsp

  Parsley, finely chopped plus extra to serve
• 4 tbsp

  Quark
• 2

  Garlic cloves, peeled and crushed
• 25g

  Cheddar cheese, grated
• -

  Low calorie cooking spray
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 20 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Peel and slice the potatoes vey thinly, using a mandolin if you have one.
2. Bring the stock to the boil in a large saucepan, add the pototoes and bring back to the boil. Cook for 5 minutes then drain thoroughly, reserving the stock. Transfer the potatoes to a mixing bowl.
3. Preheat the oven to 200°C/Fan 180°C/Gas 6. Lightly spray the insides of four deep muffin tins or chefs' rings with low calorie cooking spray.
4. In a small bowl, mix 6 tablespoons of the reserved stock with the chopped parsley, quark and garlic. Season well, pour this mixture over the potato slices and toss gently to combine.
5. Layer the coated potato slices into the muffin tins, pressing down to compact the mixture. Scatter the grated cheese over the potato slices and place in the oven for 20-30 minutes until the tops are lightly browned.
6. Remove from the oven and run a small palette knife around the insides of each tin and carefully turn out onto serving plates. Scatter with chopped parsley to serve.