4–6 medium Russet or Idaho potatoes, sliced 1/8 inch thick

1/2 cup (1 stick) salted butter, melted

1/4 cup chopped fresh oregano

2 tablespoons chopped fresh thyme

1–2 cloves garlic, grated

1/2 cup grated parmesan cheese

1/2 cup shredded sharp cheddar or gruyère cheese

Kosher salt and black pepper, to taste

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Preheat oven to 400°F (200°C) and lightly grease a standard muffin tin.
Wash, dry, and thinly slice the potatoes into 1/8-inch rounds using a mandoline or sharp knife.
In a large bowl, combine melted butter, oregano, thyme, grated garlic, salt, and pepper.
Add potato slices to the bowl and toss gently to coat evenly with the herb-butter mixture.
Mix in parmesan and cheddar (or gruyère) cheeses, tossing again to distribute evenly.
Stack the potato slices into the muffin cups, filling each high (slightly above the rim).
Cover the muffin tin loosely with foil, place on a baking sheet, and bake for 45–55 minutes or until the potatoes are tender when pierced with a skewer.
Remove the foil and bake uncovered for an additional 10–15 minutes until tops and edges are golden and crisp.
Let rest for a few minutes before carefully removing stacks from the tin. Serve warm.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a 350°F oven for about 10 minutes to restore crispness.

Peeling potatoes is optional; thin, clean skins work fine.

Use a mix of cheeses for deeper flavor, such as cheddar and gruyère.

Adding a pinch of smoked paprika or cayenne adds subtle heat.

Covering with foil helps cook the centers evenly before crisping.