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Potato Stacks

Potato Stacks

Servings: 9
Servings 9 Servings



  • Preheat oven to 375F. Generously coat 9 holes of a non stick muffin pan with cooking spray and set aside
  • Place the sliced potatoes in 3 separate bowls (one for each kind). In a medium bowl, whisk together vegan cream cheese and non dairy milk until creamy. Add mustard, thyme, oregano, salt and pepper and mix well
  • Pour half of the cream cheese mixture over the yukon gold potatoes and the other half over the sweet potatoes, Using your hands, toss well so the potatoes are well coated
  • Arrange a few slices of yukon gold potatoes (enough to fill one of the muffin tins a little more than half way), sprinkle 1 tablespoon of Shreds, place a few slices of sweet potatoes on top ( approximately the same amount as yukon gold), top with 2 or 3 slices of purple potatoes and sprinkle with 1 tablespoon of Shreds. Repeat the process until you fill all 9 holes
  • Bake for 45 minutes. Let the stacks cool slightly before taking them out of the muffin tins
    Recipe by: May I Have That Recipe