Step 1

Preheat over to 375°F.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

Step 7

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.

Step 8

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.

Step 9

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

Step 10

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

Step 11

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

Step 12

Serve room hot or room temperature.