Crispy Cheesy Potato Stacks

Preheat your oven to 400°F and grease a muffin tin really well, I also rubbed butter along the sides of each muffin well.

In a bowl, whisk together melted butter, cream, garlic, salt, pepper, and thyme.

Add the mandolin-sliced potatoes into the bowl and toss so every slice gets coated.

In each muffin well, stack potato slices tightly on top of each other. Stack about 4, then sprinkle some cheese, stack another 4, more cheese, another 4 and top with sprinkled cheese to finish. Continue to stack potatoes in all of the muffin wells.

Cover the whole muffin tin with foil and bake 30 minutes.

Remove foil and bake 10–15 more minutes until the tops are golden and edges are crispy. To get even more crispy on top at the end, broil for 2 minutes.

Let them sit 5 minutes so they hold their shape. Lift out gently with a spoon (be careful use spoon to get all sides to make sure they are not sticking and scoop out). Garnish with thyme or parsley and enjoy!!!