Cheesy Mini Potato Gratin Stacks

Step 1: Preheat the oven to 350°F/180°C.

Step 2: Melt the butter in a saucepan over medium heat. Use enough to lightly brush the muffin tin holes with butter; save the remaining butter for the cream sauce.

Step 3: Add the garlic to the remaining butter and cook for 20 seconds. Add the cream and salt, bring to a simmer, and simmer for 30 seconds. Remove from the heat and keep warm.

Step 4: Peel the potatoes and trim the base so each potato can stand upright. Cut them into cylinder shapes that fit the muffin tin, then slice into 2 mm/1/10-inch slices using a mandolin or sharp knife.

Step 5: Arrange potato slices in the muffin tin holes until each stack reaches halfway up. Match the slices by size to make neat stacks.

Step 6: Drizzle 1 teaspoon of the cream mixture over each stack, using half of the mixture.

Step 7: Top each stack with a slice of cheese.

Step 8: Add the remaining potato slices so each stack rises about 1 cm/1/3 inch above the rim of the muffin tin. Drizzle with the remaining cream mixture and sprinkle with most of the thyme, reserving some for the topping.

Step 9: Cover loosely with foil and bake for 40 minutes, or until the potato is cooked through. A small sharp knife should pass through without resistance.

Step 10: Remove from the oven, sprinkle with the shredded cheese and bake uncovered for 10 minutes, or until golden.

Step 11: Sprinkle with the reserved thyme.

Step 12: Let stand for 5 minutes, then remove the stacks to serve. Use a tablespoon or butter knife to help lift them out.

Step 13: Serve as a dinner side, warm as finger food, or with eggs and bacon for breakfast.