Step 1

Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray.

Step 2

In a small sauce pan, whisk together cream, thyme, garlic, and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. Discard the thyme.

Step 3

Toss the potato slices with salt and pepper and layer them into stacks in the prepared muffin cups, filling each one to the top but not over the top.

Step 4

Spoon cream over each potato stack, filling almost to the top. You will have a couple or so slices exposed. Sprinkle with parmesan cheese.

Step 5

Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top.

Step 6

Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove them to a serving platter. Serve immediately.