Prep & Preheat: Preheat your oven to 375°F (190°C). Generously grease a 12-cup standard muffin tin with butter or non-stick cooking spray. 🧁
Slice the Potatoes: Using a mandoline slicer or a very sharp knife, slice the peeled potatoes into paper-thin rounds (about 1/16-inch thick). 🔪
Toss with Butter & Cheese: In a large bowl, combine the thin potato slices, 6 tablespoons melted butter, 3/4 cup finely grated parmesan cheese, garlic powder (if using), salt, and black pepper. Use your hands to toss thoroughly, ensuring every potato slice is evenly coated in butter and cheese. 🥣
Stack in Muffin Tin: Layer the potato slices evenly into each well of the muffin tin, stacking them all the way to the top (they will shrink slightly as they bake). Top each stack with an extra pinch of grated parmesan cheese. 🥔🧀
Bake to Crisp Perfection: Bake uncovered in the preheated oven for 40 to 45 minutes, until the tops and edges are deep golden-brown, crispy, and a knife inserts smoothly into the center. ⏲️
Rest & Serve: Remove from the oven and let rest in the tin for 5 minutes. Use a butter knife or offset spatula to gently pop each stacker out of the muffin cup. Garnish with fresh thyme or sea salt flakes and serve hot! 🍽️✨
