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Chilli potato stack with squash & garlic butter sauce


Chilli potato stack with squash & garlic butter sauce Recipe

Ingredients:
  • 50g butter , plus extra for greasing
  • 4 tbsp vegetable stock
  • 1 tsp each, thyme and rosemary leaves, finely chopped, plus extra sprigs
  • 1kg medium King Edward potato or Maris piper, very thinly sliced
  • 4 shallots , halved and thinly sliced
  • 2 small fiery red chillies , deseeded and finely chopped
  • 600g acorn squash , deseeded and cut into small wedges
  • 4 tbsp olive oil
  • 280g large chestnut mushrooms , sliced 1cm thick
  • about 160g pack taleggio cheese , cut into 6 slices, then halved
  • about 24-30 fried sage leaves, to serve (see know-how below)
  • 1 shallot , finely chopped
  • 1 garlic clove , finely chopped
  • 4 sage leaves, finely chopped
  • 2 tbsp white wine vinegar
  • 3 tbsp white wine
  • 85g butter , cut into small pieces
  • tsp thyme leaves
Directions:
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Rank

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