Vegan Potato Stacks

 

Showstopping vegan potato stacks baked in a muffin tin — thinly sliced russet potatoes layered in a rich garlic cream sauce, topped with melty vegan cheese. Crispy outside, creamy inside. The perfect side dish or holiday table centrepiece!

Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Servings: 12 stacks (serves 4 as a side)

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Ingredients

• 700g russet potatoes (about 2–3 narrow potatoes), scrubbed
• 1 tbsp vegan butter
• 3 garlic cloves, minced
• ¾ cup vegan heavy cream (oat, cashew, or coconut-based)
• 4 fresh thyme sprigs, leaves stripped (reserve some for garnish)
• ¼ tsp ground nutmeg
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup vegan shredded cheddar or parmesan cheese

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Instructions

1. Preheat oven to 175°C (350°F). Lightly grease a 12-cup muffin tin.
2. In a small saucepan over medium heat, melt vegan butter. Add garlic and cook 60 seconds until fragrant. Stir in cream, thyme, nutmeg, salt, and pepper. Warm for 1–2 minutes. Set aside.
3. Using a mandoline or very sharp knife, slice potatoes as thinly as possible (about 2–3 mm). Do not rinse the slices — the starch helps them stick together.
4. Add potato slices to a large bowl, pour garlic cream sauce over them and toss well to coat every slice.
5. Layer potato slices into each muffin cup, filling just above the rim. Sprinkle a little cheese between every few layers.
6. Cover loosely with foil and place the tin on a baking sheet. Bake covered for 40 minutes until potatoes are tender.
7. Remove foil, sprinkle remaining cheese over each stack, and bake uncovered for 10 more minutes until golden and bubbly.
8. Rest for 5 minutes. Run a knife around each cup to loosen, then gently lift out. Garnish with reserved thyme and serve warm.

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Notes

• A mandoline slicer is highly recommended for thin, uniform slices.
• Russet potatoes give the best starchy, creamy texture. Yukon Gold also works.
• Vegan cream alternatives: oat cream, cashew cream, or canned coconut milk.
• Leftovers keep in the fridge for 3 days — reheat in oven at 175°C (350°F) for 10 minutes.

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