Delight your guests with these creamy, tender Muffin Tin Scalloped Potatoes! They’re gluten free and vegan and a wonderful bite to start a meal or as a lovely side dish.
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Ingredients
3 medium-large (about 2-2.5 lbs) russet potatoes, peeled and sliced ⅛ inch thickness *make sure potato rounds fit into the muffin tin*
5 tbsp vegan butter, divided
4x garlic cloves, minced
1 tsp salt
½ tsp pepper
1 tsp dried thyme
1 ¼ cup almond milk
1 cup vegetable broth
¼ cup nutritional yeast
1 cup vegan shredded parmesan cheese
Fresh thyme leaves for garnish
Servings12
Prep Time
15 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hours 25 minutes
How To Make It
Preheat the oven to 350F and use 2 tbsp melted butter to brush / grease the muffin tin holes, set aside.
Slice the potatoes: Use a very sharp knife or mandolin, slice the peeled potatoes into thin round slices *make sure potato rounds fit into the muffin tin.* Cover with a damp paper towel or kitchen cloth and set aside.
Make the sauce: Heat a medium skillet or medium pot over medium heat, add 3 tbsp butter and when it’s melted and bubbling, add the minced garlic and saute 3-4 minutes until fragrant. Add the salt, pepper and dried thyme and saute for 1 minute. Sprinkle the arrowroot powder over the mixture in the pan and whisk to incorporate, cooking for about a minute and continue to whisk to combine. Reduce the heat to medium-low, slowly pour in the almond milk, about ½ cup at a time and whisking well after each addition to ensure there are no lumps. Once all of the almond milk has been added, pour in the vegetable broth, ½ cup at a time and whisk vigorously to combine. Finally, whisk in the nutritional yeast until dissolved / incorporated and cook at medium heat for another 2-3 minutes making sure the sauce is smooth, thickened slightly and all the ingredients are incorporated. Remove the sauce from the heat and set aside.
Assemble the scalloped potato stacks: Place the potato slices in the muffin tins so they go about halfway up the sides of the muffin tin hole. Drizzle each potato stack with about 1 tsp of cream mixture. Add 1 tsp shredded parmesan cheese and then top each stack with the remaining potato slices, dividing evenly between the 12 muffin tin holes until the potato stacks reach the top of the muffin tin cups. Drizzle the sauce over the 12 potato stacks, leaving about ⅛-¼ inch space at the top. Depending on how thick the sauce becomes when you make it, you may have leftover sauce.
Bake: Cover loosely with foil and bake for 40 minutes. Remove the foil, top each potato stack with 1 tbsp shredded vegan parmesan cheese and bake for 20 more minutes until potatoes are tender when a knife inserted goes in easily.
Let sit for 10-15 minutes before using a spoon to gently lift out each individual scalloped potato stack and serve garnished with fresh thyme leaves.
