Step 1: Prep Oven and Tin
Preheat oven to 375°F. Grease a 12-cup muffin tin generously with butter or cooking spray.
Step 2: Slice the Potatoes
Peel and slice the potatoes into thin rounds, about 1/8 inch thick. A mandoline works best for uniform slices, but a knife works fine if you keep the thickness consistent.
Step 3: Season the Cream
Whisk the salt and black pepper into the heavy cream so every layer of the stacks is well-seasoned.
Step 4: Build the Stacks
Layer a few potato slices at the bottom of each muffin cup, sprinkle with some cheese, and repeat until nearly full. Press gently to compact the layers.
Step 5: Add the Cream
Pour the seasoned cream over each stack, letting it seep through the layers. Fill until just below the top potato layer.
Step 6: Bake in Two Stages
Cover loosely with foil and bake for 25–30 minutes. Remove foil and bake for another 15–20 minutes, until the tops are golden and a knife slides through easily.
Step 7: Rest and Serve
Let the stacks rest for 5–10 minutes in the tin to set the cream. Run a thin knife around the edges to loosen and carefully lift them out.
