Scalloped African Yam Stacks - Gluten Free

These yam stacks are perfectly portioned, making them a wonderful side dish for sharing at holiday dinners. Make them in a muffin tin or a baking cup, whichever you have on hand. The Monterrey jack cheese and dried thyme add a spicy, cheesy zest.

What you’ll need:

2 12-cup muffin tins

Tip: If you are taking these to a gathering, just pop in the oven for 5-10 minutes at 350º to warm them. They are also great served at room temperature.

Adapted from


1 1/2 pounds African yams (peeled and thinly sliced)

2-3 tsp fresh or dry thyme

1 cup shredded monterey jack cheese (divided)

2/3 cup heavy cream

1 garlic clove (chopped)

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper


  1. Preheat oven to 350°
  2. Grease a 12 cup muffin pan.
  3. Fill each cup halfway with layers of yams.
  4. Sprinkle the stacks with salt, 1 1/2 tsp. thyme, and 1/2 cup cheese.
  5. Top with remaining yams. ( Yams should be stacked slightly above the rim of each cup.)
  6. In a saucepan, heat cream, garlic, and remaining 1/2 tsp. thyme on low heat for a few minutes.
  7. Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
  8. Cover with aluminum foil.
  9. Bake at 350°, for 30 minutes.
  10. Uncover and sprinkle with remaining 1/2 cup cheese.
  11. Bake 7 to 12 minutes or until cheese is melted and slightly golden.
  12. Let stand 5 minutes.
  13. Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula.