Vegan Cheesy Potato Stacks
Servings 12 stacks
Ingredients
- 3 large russett potatoes
- 4 tablespoon olive oil
- 3 tablespoon nutritional yeast + more for garnish
- ½ teaspoon salt + a pinch more
- ⅛ teaspoon black pepper
- 1-2 tsp chives, chopped + more for garnish fresh or dried
Instructions
- Preheat oven to 400 degrees. Lightly grease a muffin pan and set aside.
- In a small bowl, combine olive oil, nutrtional yeast, ½ tsp, pepper and chives.
- Using a mandolin or very sharp knife, careful slice potatoes very thinly, about 1/16 - ⅛ of inch.
- Transfer potato slices to a large bowl and sprinkle with a pinch of salt. Toss to coat.
- Pour the oil mixture over potatoes and toss to thoroughly coat. Hands work best for this.
- Layer potato slices into each of the wells of the prepared muffin pan, filling each to the top.
- Sprinkle with additional nutritional yeast and chives, if desired.
- Bake for 25-30 minutes, until potatoes are browned around the edges and tender through.
- Allow to cool for a few minutes before using a fork to gently lift the stacks from the pan. Serve warm.