Step 1

Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.

Step 2

In a large bowl, combine potato slices, butter, salt, and pepper; toss gently until evenly coated. Stack potato slices to the top in each muffin cup.

Step 3

In a small saucepan over medium-low heat, combine heavy cream, garlic, rosemary, and nutmeg and heat just until hot. Pour cream over each potato stack, filling each cup 3/4 full. Sprinkle evenly with Parmesan cheese.

Step 4

Bake 30 to 35 minutes, or until potatoes are golden brown on top. Let sit 5 minutes, then serve immediately.