Step 1

Preheat Oven: Preheat oven to 350°F (180°C). Lightly grease a 12-cup muffin tin.

Step 2

Prepare Garlic Cream Sauce: In a small saucepan, melt vegan butter over medium heat. Add minced garlic and cook for about 60 seconds, until fragrant. Add vegan cream, thyme, nutmeg, salt, and black pepper. Bring to a gentle simmer and cook for 1 more minute to blend flavors. If the cream sauce is too thick, thin with a few tablespoons of water. (Note: Homemade cashew cream tends to be thicker; thinner store-bought cream will work just as well without adjustments).

Step 3

Slice Potatoes: Peel potatoes if desired, or leave the skin on. Slice potatoes into thin rounds using a mandoline or sharp knife. I used the slicer attachment on my food processor. If slices are too large, trim slightly to fit into the muffin tin cavities.

Step 4

Assemble Stacks: Place potato slices into the muffin tin wells, filling each about halfway. Drizzle each stack with about 1 teaspoon of the garlic cream sauce and sprinkle with a bit of vegan cheddar cheese, if using.

Step 5

Top with remaining potato slices so each stack is slightly above the rim of the muffin tin. Divide the remaining cream sauce over each potato stack.

Step 6

Bake: Cover the muffin tin loosely with foil and place it on a baking sheet to catch any drips. Bake for 40 minutes, or until potatoes are tender and easily pierced with a knife. Remove foil, sprinkle each stack with a bit more vegan cheese (if using), and bake uncovered for another 10 minutes until golden and bubbly.

Step 7

Garnish and Serve: Let stacks stand for 5 minutes. Run a knife around the edges to loosen, then gently remove each stack. Garnish with reserved thyme and serve warm.Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F for about 10 minutes, or until warmed through.