2 pounds Idaho® russet potatoes, thinly sliced on a mandoline (about 2 large potatoes)*
4 tablespoons butter, divided
3 cloves of garlic, minced
2 teaspoons fresh thyme, chopped
¼ cup heavy cream
Kosher salt, to taste
Black pepper, freshly ground, to taste
Nutmeg, freshly ground, to taste
½ cup sharp cheddar cheese, grated
½ cup Parmesan cheese, grated, divided
2 tablespoons sour cream
Chives, minced, for garnish
Preheat the oven to 425°F and use 1 tablespoon of butter to coat each section of a 12-cup muffin tin.
Place sliced potatoes in a large bowl and set aside.
Add 3 tablespoons butter to a medium sauté pan and heat over medium heat until melted and bubbling. Remove from heat and add garlic and thyme and let sit for 30 seconds.
Pour butter mixture and cream over the potatoes and season generously with salt, pepper and nutmeg. Toss to coat, then add cheddar cheese, ¼ cup of the Parmesan cheese and sour cream and toss again, until each potato slice is semi-coated with cheese.
Place potatoes, formed into stacks, into the prepared muffin pans so the stacks fill each muffin cup to the top. Drizzle any remaining cream from the bowl over each potato stack. Cover tightly with foil and bake for 30-35 minutes, or until tender.
Remove foil and sprinkle the tops with remaining Parmesan cheese and bake for 10 additional minutes, or until slightly golden brown and bubbly.
Remove from the oven and preheat the broiler to high, making sure the oven rack is set towards the top of the oven. Place under the broiler for 1-2 minutes, or until very golden brown.
Let cool for about 5 minutes before gently removing from the pan with a small offset spatula.