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Preheat the oven to 350˚F. Brush the cups of a 12-cup muffin tin with 1 tablespoon of the melted butter.
Peel the potatoes and use a mandoline or sharp knife to cut very thin slices (about 1/16-inch thick).
In a large bowl, whisk together the heavy cream, parmesan, thyme, salt, pepper, nutmeg, garlic, ¾ cup of the cheddar cheese, and the remaining 2 tablespoons of butter. Toss in the potatoes, making sure to coat each slice.
Divide the potatoes among the muffin cups, stacking the slices and making sure the cheese gets between them. Pour any remaining cream mixture over the potatoes. Cover with foil and bake until a sharp paring knife can go through the potatoes with little resistance, about 45 minutes.
Remove the potatoes from the oven and increase the temperature to 425°F. Sprinkle the potatoes with the remaining ¼ cup cheddar cheese and bake, uncovered, until golden, 10 to 12 minutes. Carefully remove the potato stacks from the muffin tin to a serving platter and sprinkle with more thyme.