Chilli potato stack with squash & garlic butter sauce

Whether you make a cosy bake for a crowd or impressive individual portions, this smart veggie main is a tasty winter main

Prep:50 mins
Cook:55 mins

Serves 6
More effort

Nutrition per serving

kcal 496
fat 34g
saturates 17g
carbs 39g
sugars 3g
fibre 5g
protein 10g
salt 1.04g

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
½ tsp thyme leaves

Tip

Know-how - Fried sage leaves
For the fried sage leaves, heat about 2 tbsp vegetable oil in a small pan. Add the sage and fry for just a few seconds, then remove and drain well on kitchen paper.Make it a bake
To make one big bake, layer the potatoes in a buttered 23cm/9in round loose-bottom cake tin, then bake as before. Cut into 6 wedges, topped with the mushrooms, cheese and squash.Make ahead
If making ahead, prepare and cook everything as above and keep separate. You can do this in the morning. When ready to serve, stack the mushrooms and cheese on the potatoes as in step 6. Keep the squash on a separate tray. Reheat everything at 200C/fan 180C/gas 6 for 12-15 mins. Pile the reheated squash on top and garnish with fried sage leaves.

Method

Heat oven to 200C/fan 180C/gas 6. Line a baking tray with buttered baking parchment. Butter 6 x 10cm metal rings (2-3cm deep) and place on the tray. Melt the 50g butter with the stock, bubble briefly, then add the chopped herbs and a little pepper. Set aside for a few mins to infuse.
Place one-third of the potatoes in a couple of overlapping layers to cover the base of the rings. Brush with some of the butter mix, scatter over half the shallots and chilli, brush with a little more butter, then season. Continue layering and buttering, pressing down gently as you go. Finish with a layer of potatoes and a final brushing of butter. Cover loosely with foil, bake for 20 mins, remove the foil, then bake a further 25 mins or until the potatoes are tender and golden.
Meanwhile, tip the squash in a single layer into a roasting tin and toss with 2 tbsp oil, a few thyme and rosemary sprigs and black pepper. Roast with the potatoes for the final 20-25 mins until soft and starting to brown.
Make the sauce: simmer the shallot, garlic and sage with the vinegar and wine until the pan is almost dry (you should have about 1 tsp liquid left). Immediately add the butter, a piece at a time, over a low heat, stirring as you go until you have a creamy sauce. Sieve into a small pan and thin with about 1 tbsp of warm water, so it is a pouring consistency. Throw in a few thyme leaves and set aside.
When ready to serve, heat the remaining 2 tbsp oil in a frying pan. When hot, add the sliced mushrooms. Fry for 1-2 mins until golden on both sides, turning once only. Season with salt and pepper.
Heat the grill to high and remove the rings from the potatoes. Lay the mushrooms on top of the potatoes, then lay 2 overlapping slices of cheese on each. Grill until the cheese has just melted. Top with a pile of squash and a scattering of fried sage leaves, then gently lift onto hot plates. Briefly reheat the sauce and drizzle a little around each serving.