Potato Stacks

Potato Stacks

Servings: 9

Lactose Intolerant Vegan Dairy Free Vegetarian
Recipe Directions
Nutrition Information


2 large yukon gold potatoes, sliced thin

2 large sweet potatoes, sliced thin

2 small purple potatoes, sliced thin

1/3 cup GO VEGGIE Chive & Garlic Vegan Cream Cheese Alternative

2 tbsp unsweetened non dairy milk

1 tbsp spicy brown mustard

1 tsp dry thyme

1 tsp dry oregano

1/4 tsp salt

1/8 tsp black pepper

18 tbsp GO VEGGIE Vegan Mozzarella Style Shreds


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