Scallop Potato &
Fennel Stack

20 minutes
  • 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
  1. Pre-heat the oven to 180c.
  2. Thinly slice 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.
Save time and use the microwave to par cook you potatoes.

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