These Vegan Garlic Parmesan Potato Stacks are a delicious combination of crispy golden edges and tender, creamy layers. Made with Yukon gold potatoes, garlic, herbs, vegan cream, and vegan parmesan, they are baked in a muffin tin for an elegant presentation that works perfectly as a side dish for weeknight dinners, holiday gatherings, or special occasions.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
6–8 Yukon gold potatoes
1 tablespoon extra virgin olive oil or melted vegan butter, plus extra
1 cup vegan cream
½ cup vegan parmesan
2 garlic cloves, minced
½ teaspoon fresh thyme
½ teaspoon salt
Black pepper to taste
Directions
I preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
I thinly slice the Yukon gold potatoes, keeping the skins on for extra texture and flavor.
In a large mixing bowl, I combine the potato slices with the olive oil or melted vegan butter, vegan cream, ¼ cup vegan parmesan, minced garlic, thyme, salt, and black pepper.
I stack the seasoned potato slices into each muffin cup until they reach the rim.
I spoon the remaining cream mixture evenly over the stacks so they are mostly coated.
I sprinkle the remaining vegan parmesan over the tops and drizzle with a little extra oil or melted vegan butter.
I bake for 20–25 minutes, until the potatoes are tender and the edges become golden and crispy.
I allow the stacks to cool for a few minutes before carefully removing them from the muffin tin and serving.
Servings and Timing
Servings: 12 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: 130 kcal per serving
Variations
I sometimes add finely chopped rosemary instead of thyme for a more robust herbal flavor.
For a spicy twist, I mix a pinch of red pepper flakes into the cream mixture.
I like adding thinly sliced onions between the potato layers for extra sweetness.
For a richer taste, I use melted vegan butter instead of olive oil.
I occasionally top the stacks with fresh parsley after baking for a burst of color and freshness.
Storage/Reheating
I store leftover potato stacks in an airtight container in the refrigerator for up to 4 days.
For reheating, I place them in a 350°F (175°C) oven for about 8–10 minutes to help restore their crispy edges. I can also reheat them in an air fryer for a few minutes. While the microwave works in a pinch, I find that the texture stays crispier when reheated in the oven or air fryer.
FAQs
Can I make these potato stacks ahead of time?
Yes, I can assemble the stacks several hours in advance and keep them refrigerated until I am ready to bake them.
What type of potatoes work best?
I prefer Yukon gold potatoes because they become creamy on the inside while developing crisp edges during baking.
Can I freeze these potato stacks?
Yes, I can freeze them after baking and cooling completely. I store them in a freezer-safe container for up to 2 months and reheat them directly from frozen.
How do I keep the stacks from sticking to the muffin tin?
I make sure to grease the muffin tin thoroughly with oil or vegan butter before adding the potatoes.
Can I use a different vegan cheese?
Absolutely. I can substitute vegan parmesan with another vegan hard cheese alternative, although the flavor and texture may vary slightly.
Conclusion
I enjoy making these Vegan Garlic Parmesan Potato Stacks whenever I want a comforting and impressive side dish with minimal effort. The combination of tender potato layers, savory garlic, fragrant herbs, and crispy vegan parmesan creates a dish that feels special while remaining simple to prepare. Whether I serve them for a holiday meal or a casual family dinner, they always disappear quickly from the table.
📖 Recipe:
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Vegan Garlic Parmesan Potato Stacks
- Total Time: 35 minutes
- Yield: 12 servings
- Diet: Vegan
Description
These Vegan Garlic Parmesan Potato Stacks feature tender layers of Yukon gold potatoes with crispy golden edges, garlic, herbs, vegan cream, and vegan parmesan. They make an elegant and flavorful side dish perfect for weeknight dinners or holiday gatherings.
Ingredients
6–8 Yukon gold potatoes, thinly sliced
1 tablespoon extra virgin olive oil or melted vegan butter, plus extra for greasing and drizzling
1 cup vegan cream
½ cup vegan parmesan, divided
2 garlic cloves, minced
½ teaspoon fresh thyme
½ teaspoon salt
Black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
- Thinly slice the Yukon gold potatoes, leaving the skins on if desired.
- In a large bowl, combine the potato slices with the olive oil or melted vegan butter, vegan cream, ¼ cup vegan parmesan, garlic, thyme, salt, and black pepper.
- Stack the seasoned potato slices into each muffin cup until they reach the rim.
- Spoon the remaining cream mixture evenly over the stacks.
- Sprinkle the remaining vegan parmesan over the tops and drizzle with a little extra oil or melted vegan butter.
- Bake for 20–25 minutes, until the potatoes are tender and the edges are golden and crispy.
- Cool for a few minutes, then carefully remove from the muffin tin and serve.
Notes
Substitute rosemary for thyme for a deeper herbal flavor.
Add a pinch of red pepper flakes for a spicy variation.
Layer thinly sliced onions between potatoes for extra sweetness.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven for 8–10 minutes or in an air fryer to restore crispness.
Can be assembled ahead of time and refrigerated until ready to bake.
Freeze baked and cooled stacks for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 potato stack
- Calories: 130 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
