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!
Who can resist cute little bites? These vegan potato stacks are easy to make yet look elegant enough to steal the spotlight at holiday dinners, potlucks, or cozy brunches. Simply slice your potatoes nice and thin, layer them in a muffin tin, pour over the garlicky cream sauce, and top with vegan cheese. The result is a delicious combination of melt-in-your-mouth layers.
📝 Pro tip: A mandoline slicer is your best friend for getting perfectly even, thin slices that bake up beautifully! I love using the mandoline slicer attachment for my food processor, which makes assembling these potato stacks quick and easy.
Once baked, these au gratin potato stacks are delicious on their own, but they also pair beautifully with so many dishes. Serve them with vegan turkey and roasted vegetables for the holidays, enjoy them on a weeknight with Marry Me Tofu and Avocado Caesar Salad, or serve as a brunch side with Tofu Scramble and Vegan Bacon. Yum!!!
INGREDIENTS:
Russet potatoes: These potatoes have a high starch content, making them perfect for creating tender, creamy layers that hold their shape in the stacks. I like to select narrow potatoes that are about the same width as the wells of your muffin tin so that the potato slices fit nicely.
Vegan butter or olive oil: Use vegan butter for a rich, buttery flavor, or olive oil for a slight fruitiness. 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. Make sure to use a good non-stick muffin pan, a silicone one works well.
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.
Garlic, thyme, nutmeg, salt & pepper: The perfect blend of seasonings and herbs for the creamy garlic sauce, making each bite irresistible.
Vegan cheddar cheese: for delicious gooey cheesiness! If you prefer to avoid store-bought vegan cheese shreds, you can omit this and instead, add a couple of tablespoons of nutritional yeast to the garlic cream sauce for a bit of cheesy taste.
HOW TO MAKE VEGAN POTATO STACKS:
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.
These Vegan Potato Stacks are…
- Creamy, garlicky, cheesy, potato yumminess
- a great side or appetizer
- super cute
More cute vegan side dishes:
- Easy Smashed Potatoes
- Hasselback Potatoes
- Roasted Broccolini
- Easy Roasted Carrots
- Perfect Roasted Brussels Sprouts
- Garlic Sautéd Green Beans
If you try this vegan potato stacks recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Potato Stacks (Muffin Tin)
Servings: (make 12 potato stacks)
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Ingredients
- 1 ½ lbs Russet potatoes, (2-3 potatoes, narrow potatoes work best for fitting into muffin tin cavities)
- 2 tablespoons vegan butter or olive oil
- 4 cloves garlic, minced or pressed
- ½ cup vegan heavy cream, (see notes)
- 1 teaspoon fresh thyme leaves, (or ½ teaspoon dried thyme leaves) plus more for garnish
- ½ teaspoon salt
- â…› teaspoon black pepper
- 1 small pinch nutmeg
- ¾ cup 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.
Owenna Nagy says
the little potato stacks have quickly become one of our favorite sides. They are fast to make, and SO yummy. I like to add a little layer of dried onions in the middle of the stack.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ooh that sounds like a great addition! Thrilled you like them so much Owenna!! 🙂
Adria Krantz says
Can these be made ahead of time?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Adria, yes! Prepare the potato stacks then allow them to cool. Store wrapped or 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.Enjoy!
Holly says
Would I be able to prepare in the morning and bake in the afternoon?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Holly, Great question! Once potatoes are cut, they begin to oxidize, which can turn them pink or brown if they sit out too long—definitely not the most appetizing. To avoid this, I recommend baking the stacks in the morning and then reheating them before serving. Just bake as directed, then reheat at 350°F for about 10 minutes to warm them through. I hope that helps!