Try our hand held bite sized brunch hack this weekend! Scallop your cheesy taters in a muffin tin! Hold your mimosa in one hand and your cheese and confit garlic infused potato stack in the other! Live the life of your wildest dreams!
Cheesy Muffin-Tin Vegan Scalloped Potatoes
Product
Artichoke & Herb, Smoky Gouda
Servings
1 Serving
Total Time
40 Mins
Try our hand held bite sized brunch hack this weekend! Scallop your cheesy taters in a muffin tin! Hold your mimosa in one hand and your cheese and confit garlic infused potato stack in the other! Live the life of your wildest dreams!
Ingredients
- 1 Artichoke & Herb Triangle
- 0.25 cup Smoky Gouda (Frozen and Shred)
- 3 Russet Potatoes
- 0.25 cup Dairy-Free Milk
- 0.50 tbsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Thyme
- Salt and Pepper
- 2 tbsp Oil (we used our garlic confit oil)
Directions
- Preheat oven to 375 F.
- Using a mandolin, shave the potato into thin slices and set aside.
- Mix in a bowl: artichoke cheese, milk, seasoning and 1 Tbsp oil.
- Get out a muffin tin and brush with oil.
- Add the potato to the cheese mix and combine until well coated.
- Layer the potato in the muffin tin, making sure you pack in tight.
- Repeat until muffin tin is full (you may need another one for leftovers).
- Grate frozen Smoky Gouda on top.
- Bake for 30 minutes, until thoroughly cooked.
- Wait until cool to remove.
