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Preheat oven to 400°F and grease a muffin tin.
In a bowl, mix potato slices with butter, roasted garlic, salt, pepper, and half of the Parmesan.
Stack slices into muffin cups, layering 8–10 slices per stack.
Sprinkle tops with remaining Parmesan and thyme.
Bake 35–40 minutes until edges are golden and crispy.
Let cool 5 minutes before serving—crispy, cheesy stacks ready to impress.