Ingredients
- 3 large potatoes (Yukon Gold or Russet), thinly sliced (about ⅛-inch thick)
- 1 cup full-fat coconut milk (or unsweetened almond milk)
- 2 tablespoons nutritional yeast (for a cheesy flavor)
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 2 tablespoons olive oil (or melted vegan butter)
- Salt and pepper, to taste
- Gluten-free breadcrumbs or almond flour (optional, for topping)
- Muffin tin for individual bundles
Instructions
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Preheat the oven to 375°F (190°C). Lightly grease the muffin tin with olive oil or non-stick spray.
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Prepare the sauce:
In a saucepan over medium heat, combine coconut milk, garlic, thyme, nutritional yeast, and a pinch of salt and pepper. Heat until warm, but do not boil. Taste and adjust seasoning. -
Assemble the bundles:
- Layer 3-4 potato slices in each muffin cup, slightly overlapping.
- Drizzle a spoonful of the coconut milk mixture over the potatoes.
- Repeat the layers (potato slices, sauce) until the muffin cups are nearly full.
- Press the stacks down gently to compact them.
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Top with oil and breadcrumbs:
Drizzle a little olive oil or melted vegan butter over each bundle. Sprinkle with gluten-free breadcrumbs or almond flour for a crunchy topping. -
Bake:
Cover the muffin tin with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the tops are golden brown and the potatoes are tender. -
Cool and serve:
Let the bundles rest for 5 minutes before carefully removing them from the muffin tin. Garnish with extra thyme if desired.
Tips
- Cheesy flavor: Nutritional yeast adds a cheesy taste; you can also use a dairy-free shredded cheese if preferred.
- Herb options: Add rosemary or parsley for extra flavor.
- Make ahead: These reheat well, making them great for meal prep.
Enjoy your creamy, dairy-free, and gluten-free potato gratin bundles! 🥔✨