makes twelve stacks 
These friendly little stacks of Parmesan potato goodness make an elegant side dish or a simple appetizer. Admittedly, it’s hard for me to be objective when it comes to potato dishes (I’ve yet to meet a potato I didn’t devour), but these are really good. Like stand-by-the-stove-and-burn-your-tongue-eating-them sort of good. Like the kind of good where you are tempted to make them when the family is gone and you’re home alone watching movies. (Those are all hypothetical situations, of course.)
2 tablespoons extra-virgin olive oil
⅔ cup freshly grated Parmesan cheese
2 teaspoons dried thyme
1 teaspoon fine sea salt
⅔ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
5 medium red or Yukon Gold potatoes, unpeeled, sliced ⅛ inch thick
¼ cup (½ stick) unsalted butter, melted
Preheat the oven to 375°F and brush the bottoms of the cups of a muffin tin with the oil.
Combine half the cheese, the thyme, salt, garlic powder, and pepper in a small bowl. Put the potatoes in a large bowl and add the cheese mixture along with the melted butter. Toss to combine.
Stack the potatoes in the cups of the muffin tin, trimming any slices that are too big to fit, and sprinkle the remaining cheese on top, dividing it evenly among the stacks. Bake for 45 to 50 minutes, or until the potatoes are tender.