1. Preheat the oven to 350°F. Lightly brush the cups of a 12-cup muffin tin with 1 tablespoon of the melted butter.

2. Slice the peeled potatoes very thinly, about 1/16 inch thick using a mandoline or sharp knife.

3. In a large mixing bowl whisk together the heavy cream, Parmesan cheese, chopped thyme, salt, black pepper, nutmeg, garlic, 3/4 cup shredded cheddar and the remaining 2 tablespoons melted butter.

4. Add the potato slices to the bowl and gently toss until each slice is coated with the cream mixture.

5. Divide the potato slices evenly among the muffin cups stacking them neatly and allowing some of the cheese mixture to fall between the layers. Spoon remaining cream mixture over the tops.

6. Cover the muffin tin with foil and bake for about 45 minutes until a knife slides easily through the potatoes.

7. Remove the foil and increase oven temperature to 425°F. Sprinkle the remaining cheddar cheese evenly over the tops.

8. Return the pan to the oven and bake uncovered for 10–12 minutes until the tops are golden and slightly crisp.

9. Carefully remove the stacks from the muffin tin and transfer to a serving plate. Garnish with fresh thyme leaves before serving.