Vegan Potato Stacks (Muffin Tin)
These Vegan Potato Stacks are oh-so-delicious, with layers of thinly sliced potato baked in a creamy, garlicky sauce and topped with melty vegan cheese. Cooked in individual portions in a muffin tin, they make the perfect mini au gratin stacks to wow your guests. Serve these as an appetizer, side dish, or even as a fun snack!
Servings: 12 (make 12 potato stacks)
Ingredients
- 1 1/2 lb(s) Russet potatoes (2-3 potatoes, narrow potatoes work best for fitting into muffin tin cavities)
- 2 tablespoon(s) vegan butter or olive oil
- 4 clove(s) garlic minced or pressed
- 1/2 cup(s) vegan heavy cream (see notes)
- 1 teaspoon(s) fresh thyme leaves (or 1/2 teaspoon dried thyme leaves) plus more for garnish
- 1/2 teaspoon(s) salt
- 1/8 teaspoon(s) black pepper
- 1 small pinch(s) nutmeg
- 3/4 cup(s) vegan cheddar cheese shreds (optional, see notes for cheese-free version)
Instructions
- Preheat Oven: Preheat oven to 350°F (180°C). Lightly grease a 12-cup muffin tin.
- Prepare Garlic Cream Sauce: In a small saucepan, melt vegan butter over medium heat. Add minced garlic and cook for about 60 seconds, until fragrant. Add vegan cream, thyme, nutmeg, salt, and black pepper. Bring to a gentle simmer and cook for 1 more minute to blend flavors. If the cream sauce is too thick, thin with a few tablespoons of water. (Note: Homemade cashew cream tends to be thicker; thinner store-bought cream will work just as well without adjustments).
- Slice Potatoes: Peel potatoes if desired, or leave the skin on. Slice potatoes into thin rounds using a mandoline or sharp knife. I used the slicer attachment on my food processor. If slices are too large, trim slightly to fit into the muffin tin cavities.
- Assemble Stacks: Place potato slices into the muffin tin wells, filling each about halfway. Drizzle each stack with about 1 teaspoon of the garlic cream sauce and sprinkle with a bit of vegan cheddar cheese, if using.
- Top with remaining potato slices so each stack is slightly above the rim of the muffin tin. Divide the remaining cream sauce over each potato stack.
- Bake: Cover the muffin tin loosely with foil and place it on a baking sheet to catch any drips. Bake for 40 minutes, or until potatoes are tender and easily pierced with a knife. Remove foil, sprinkle each stack with a bit more vegan cheese (if using), and bake uncovered for another 10 minutes until golden and bubbly.
- Garnish and Serve: Let stacks stand for 5 minutes. Run a knife around the edges to loosen, then gently remove each stack. Garnish with reserved thyme and serve warm.Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F for about 10 minutes, or until warmed through.
Notes
Vegan Heavy Cream: Many stores now carry vegan cream options made from oats, cashews, or coconut; just ensure they are unsweetened. For a homemade option, try my cashew cream recipe (omit any flavorings and sweeteners). Full-fat coconut milk also works, though it may add a coconut flavor.
Cheese-Free Version: For a lighter option, omit the cheese and add 1-2 tablespoons of nutritional yeast (optional) to the cream sauce for a cheesy flavor.
Oil-free Option: If you are oil-free omit the vegan butter or olive oil and sauté the garlic in a bit of water or broth, then add a couple extra tablespoons of cream to the sauce. Make sure to use a good non-stick muffin pan, a silicone one works well.
Nutrition
Serving: 1potato stack (recipe makes 12) | Calories: 102kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 186mg | Potassium: 263mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
Find it online:
https://www.easyveganmealplan.com/recipe/vegan-potato-stacks-muffin-tin/