foolproofliving

0 Preheat the oven to 400 degrees F/204 degrees C.
1 Slice each potato into 1/4-inch (or thinner) slices using a mandoline. If you do not have one, use a sharp knife to slice them as thin and evenly as you can.
2 Using the pastry brush, generously coat each muffin cup with the melted butter.
3 Stack three slices of potatoes in each muffin cup. Lightly sprinkle one-third of the garlic, parmesan cheese, Kosher salt, pepper, and thyme over each stack.
4 Top each stack with three more slices of potatoes, then sprinkle a third of the garlic, parmesan cheese, Kosher salt, pepper, and thyme. Repeat this step again until you reach the top of the muffin tin cup.
5 Continue with the rest of the muffin cups, following the same steps.
6 Gently pour one tablespoon of the heavy cream over each muffin cup.
7 Bake for 25-30 minutes, until tender.
8 Let cool in the muffin pan for 5 minutes, then gently remove from the pan and serve.