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 particular person parts in a muffin tin, they make the right mini au gratin stacks to wow your friends. Serve these as an appetizer, aspect dish, and even as a enjoyable snack!
Who can resist cute little bites? These vegan potato stacks are straightforward to make but look elegant sufficient to steal the highlight at vacation dinners, potlucks, or cozy brunches. Merely slice your potatoes good and skinny, layer them in a muffin tin, pour over the garlicky cream sauce, and prime with vegan cheese. The result’s a scrumptious mixture of melt-in-your-mouth layers.
📝 Professional tip: A mandoline slicer is your finest good friend for getting completely even, skinny slices that bake up superbly! I really like utilizing the mandoline slicer attachment for my meals processor, which makes assembling these potato stacks fast and simple.
As soon as baked, these au gratin potato stacks are scrumptious on their very own, however additionally they pair superbly with so many dishes. Serve them with vegan turkey and roasted greens for the vacations, get pleasure from them on a weeknight with Marry Me Tofu and Avocado Caesar Salad, or function a brunch aspect with Tofu Scramble and Vegan Bacon. Yum!!!
INGREDIENTS:
Russet potatoes: These potatoes have a excessive starch content material, making them excellent for creating tender, creamy layers that maintain their form within the stacks. I like to pick slim potatoes which are about the identical width because the wells of your muffin tin in order that the potato slices match properly.
Vegan butter or olive oil: Use vegan butter for a wealthy, buttery taste, or olive oil for a slight fruitiness. Oil-free choice: In case you are oil-free omit the vegan butter or olive oil and sauté the garlic in a little bit of water or broth, then add a pair additional tablespoons of cream. Ensure to make use of a superb non-stick muffin pan, a silicone one works nicely.
Vegan heavy cream: Many shops now carry vegan cream choices produced from oats, cashews, or coconut; simply guarantee they’re unsweetened. For a selfmade choice, strive my cashew cream recipe (omit any flavorings and sweeteners). Full-fat coconut milk additionally works, although it might add a coconut taste.
Garlic, thyme, nutmeg, salt & pepper: The proper mix of seasonings and herbs for the creamy garlic sauce, making every chunk irresistible.
Vegan cheddar cheese: for scrumptious gooey cheesiness! When you desire to keep away from store-bought vegan cheese shreds, you may omit this and as an alternative, add a few tablespoons of dietary yeast to the garlic cream sauce for a little bit of tacky style.
HOW TO MAKE VEGAN POTATO STACKS:
Preheat Oven: Preheat oven to 350°F (180°C). Flippantly grease a 12-cup muffin tin.
Put together Garlic Cream Sauce: In a small saucepan, soften vegan butter over medium warmth. Add minced garlic and prepare dinner for about 60 seconds, till aromatic. Add vegan cream, thyme, nutmeg, salt, and black pepper. Deliver to a delicate simmer and prepare dinner for 1 extra minute to mix flavors. If the cream sauce is just too thick, skinny with a couple of tablespoons of water. (Notice: Home made cashew cream tends to be thicker; thinner store-bought cream will work simply as nicely with out changes).
Slice Potatoes: Peel potatoes if desired, or go away the pores and skin on. Slice potatoes into skinny rounds utilizing a mandoline or sharp knife. I used the slicer attachment on my meals processor. If slices are too giant, trim barely to suit into the muffin tin cavities.
Assemble Stacks: Place potato slices into the muffin tin wells, filling every about midway. Drizzle every stack with about 1 teaspoon of the garlic cream sauce and sprinkle with a little bit of vegan cheddar cheese, if utilizing.
Prime with remaining potato slices so every stack is barely above the rim of the muffin tin. Divide the remaining cream sauce over every potato stack.
Bake: Cowl the muffin tin loosely with foil and place it on a baking sheet to catch any drips. Bake for 40 minutes, or till potatoes are tender and simply pierced with a knife. Take away foil, sprinkle every stack with a bit extra vegan cheese (if utilizing), and bake uncovered for one more 10 minutes till golden and bubbly.
Garnish and Serve: Let stacks stand for five minutes. Run a knife across the edges to loosen, then gently take away every stack. Garnish with reserved thyme and serve heat.
Storage: Retailer leftovers in an hermetic container within the fridge for as much as 3 days. To reheat, bake at 350°F for about 10 minutes, or till warmed by way of.
These Vegan Potato Stacks are…
- Creamy, garlicky, tacky, potato yumminess
- an amazing aspect or appetizer
- tremendous cute
Extra cute vegan aspect dishes:
When you do that vegan potato stacks recipe tell us by leaving a remark, score it, and do not forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
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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 particular person parts in a muffin tin, they make the right mini au gratin stacks to wow your friends. Serve these as an appetizer, aspect dish, and even as a enjoyable snack!
Servings: (make 12 potato stacks)
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Directions
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Preheat Oven: Preheat oven to 350°F (180°C). Flippantly grease a 12-cup muffin tin.
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Put together Garlic Cream Sauce: In a small saucepan, soften vegan butter over medium warmth. Add minced garlic and prepare dinner for about 60 seconds, till aromatic. Add vegan cream, thyme, nutmeg, salt, and black pepper. Deliver to a delicate simmer and prepare dinner for 1 extra minute to mix flavors. If the cream sauce is just too thick, skinny with a couple of tablespoons of water. (Notice: Home made cashew cream tends to be thicker; thinner store-bought cream will work simply as nicely with out changes).
-
Slice Potatoes: Peel potatoes if desired, or go away the pores and skin on. Slice potatoes into skinny rounds utilizing a mandoline or sharp knife. I used the slicer attachment on my meals processor. If slices are too giant, trim barely to suit into the muffin tin cavities.
-
Assemble Stacks: Place potato slices into the muffin tin wells, filling every about midway. Drizzle every stack with about 1 teaspoon of the garlic cream sauce and sprinkle with a little bit of vegan cheddar cheese, if utilizing.
-
Prime with remaining potato slices so every stack is barely above the rim of the muffin tin. Divide the remaining cream sauce over every potato stack.
-
Bake: Cowl the muffin tin loosely with foil and place it on a baking sheet to catch any drips. Bake for 40 minutes, or till potatoes are tender and simply pierced with a knife. Take away foil, sprinkle every stack with a bit extra vegan cheese (if utilizing), and bake uncovered for one more 10 minutes till golden and bubbly.
-
Garnish and Serve: Let stacks stand for five minutes. Run a knife across the edges to loosen, then gently take away every stack. Garnish with reserved thyme and serve heat.Storage: Retailer leftovers in an hermetic container within the fridge for as much as 3 days. To reheat, bake at 350°F for about 10 minutes, or till warmed by way of.
Notes
Cheese-Free Model: For a lighter choice, omit the cheese and add 1-2 tablespoons of dietary yeast (elective) to the cream sauce for a tacky taste.
Oil-free Possibility: In case you are oil-free omit the vegan butter or olive oil and sauté the garlic in a little bit of water or broth, then add a pair additional tablespoons of cream to the sauce. Ensure to make use of a superb non-stick muffin pan, a silicone one works nicely.
Diet
Serving: 1potato stack (recipe makes 12) | Energy: 102kcal | Carbohydrates: 13g | Protein: 2g | Fats: 5g | Saturated Fats: 3g | Polyunsaturated Fats: 0.5g | Monounsaturated Fats: 1g | Trans Fats: 0.01g | Sodium: 186mg | Potassium: 263mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
