Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hr

• Olive oil spray
• 4 cups sliced leeks, sliced 1/4-inch thick (from about 3 to 4—white and lighter green parts only)
• 1 3/4 teaspoons kosher salt
• 3/4 teaspoons freshly ground black pepper
• 2 pounds Yukon Gold potatoes, peeled and sliced 1/16 inch thick*
• 1 tablespoon chopped fresh thyme
• 1 tablespoon fresh chopped parsley, plus more for garnish
• 3 1/2 ounces garlic and herb cheese, such as Alouette Garlic Herb Spread Cheese, Goat Cheese or Boursin

• Preheat over to 375°F.

• Line a 12-cup muffin tin with foil liners. Lightly spray the liners with olive oil—use a brush if needed to ensure the sides are coated. Set aside.

• Heat a large nonstick skillet over medium heat; spritz with the olive oil.

• Add the leeks, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring frequently, until leeks are soft, 4-5 minutes. Remove from heat and divide leeks into 12 equal portions, set aside.

• Toss potato slices, thyme, 1 tablespoon parsley, remaining 1 1/4 teaspoon salt and remaining 1/2 teaspoon pepper together in a large bowl.

• Evenly divide 1/3 of the potato slices and layer in the bottom of the prepared muffin cups.

• Place about 1/2 of each portion of leeks (about 3/4 teaspoon), spreading out over the potato layer. Add another third of potatoes to the cups.

• Evenly divide the goat cheese and press to spread out onto the potato layer (about a heaping teaspoon per muffin cup). Add the remaining leeks and then top each cup with the remaining potatoes.

• Lightly spray the tops of each muffin cup with olive oil and cover the muffin tin with foil.

• Bake for 30 minutes then remove foil and bake until potatoes are tender and easily pieces with knife, about 10 additional minutes.

• Remove potato cups and invert and garnish with more fresh chopped parsley to serve.

• Serve room hot or room temperature.