Mini Potato Stacks

Cute mini potato stacks that are not only delicious but also simple to make! The layers of thinly sliced potatoes make the centre super fluffy while the outside edges remain crispy. The winner here though is the cream sauce made from Dibble Sour Cream, which gives it a slight tangy note and creamy consistency. Great as a snack or a fancy get-together, this is sure to impress. Happy cooking!

Prep Time 25 minutes

Cook Time 55 minutes

Serves 2-4

Difficulty Easy

Ingredients 

Garlic Butter

• 4 Tbsp Vegan Butter
• 2 Garlic Cloves, crushed
• 2 Sprigs Rosemary

Sour Cream Sauce

• Remaining Garlic Butter 
• 1/3 Cup Oat Milk
• 100g Vegan Cheese, roughly chopped
• 3 Tbsp Dibble Sour Cream 
• 1/2 tsp Salt
• 1/4 tsp Pepper

Cheese Sauce

• 1/2 Cup Oat Milk
• 100g Vegan Cheese, roughly chopped
• 1/2 tsp Salt
• 1/4 tsp Pepper

Potato Stacks

• 6-8 Large Creme Gold Potatoes, peeled and thinly sliced (1-2 mm)
• 3 Slices of Vegan Cheese, quartered 
• 1 Tbsp Fresh Thyme, removed from stem
• 1/2 tsp Salt
• 1 Tbsp Fresh Dill
• 1/2 Tbsp Flaky Salt
• 1/2 tsp Pepper

Method 

Garlic Butter

1. In a small pot on low heat, add the butter and gently heat for 2 minutes or until the butter melts completely.
2. Add the garlic, rosemary and infuse the butter for 2 minutes, stirring consistently. Take the pot off the heat and set aside. 
3. Grease a cupcake tray with the garlic butter using a brush.

Sour Cream Sauce

1. Remove the rosemary sprigs from the garlic butter pot and heat it again on medium heat.
2. Add the milk, cheese, Dibble Sour Cream and bring it to a simmer.
3. Turn it down to a low heat and whisk the sauce until smooth. Set aside. 

Cheese Sauce

1. In another small pot on medium heat, add the milk, cheese, salt, pepper and cook for 3 minutes or until smooth, whisking consistently. Set aside.

Potato Stacks

1. Preheat the oven to 200°C.
2. Fill each muffin tin hole about 2/3 with the thinly sliced potatoes. 
3. Add 1 Tbsp of the sauce to each muffin tin hole and 1 piece of vegan cheese slice. **If the sauce has cooled down and is too thick, gently heat the pot and whisk so it's pourable.
4. Add another stack of thinly sliced potatoes to each tin hole so that each stack is about 1cm above the height of the muffin tin. 
5. Evenly add the remainder of the sauce to each muffin tin hole. It's ok if the sauce falls around the sides of the potato stacks. 
6. Top each potato stack with fresh thyme, 1/2 tsp salt, 1/4 tsp pepper and loosely place a sheet of foil over the muffin tin. Do not wrap it tightly because the foil is just there so the tops of the stacks don't burn.
7. Bake for 40 minutes.
8. Gently remove the foil, add 1 Tbsp of cheese sauce to each stack and fan grill for 10 minutes or until golden brown. **Reheat and whisk the cheese sauce if it's too thick. 
9. Top with fresh dill, flaky salt, 1/4 pepper.
10. Enjoy!