Step 1

Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with nonstick cooking spray.

Step 2

Slice the potatoes thin (using a mandolin is ideal for this to get thin even slices.)

Step 3

In a large bowl, toss the potatoes with all the cream, garlic, salt, pepper, and dill.

Step 4

Stack the potatoes in each muffin well, almost to the top. Poor the cream mixture from the bowl into each well.

Step 5

Cover with foil and bake for 40 minutes. Uncover, and sprinkle the cheese over each one; bake for 20 minutes more until potatoes are tender.

Step 6

Remove from oven and let rest for a couple of minutes. Run a thin spatula or knife around the perimeter of each muffin well and gently remove the stacks onto serving plates.