Directions

1. Preheat oven to 400 F. Spray 12 muffin cups with cooking spray.
2. In a medium saucepan over medium heat, melt butter. Add the garlic and cook for 1 minute, making sure it doesn’t burn.
3. Add the heavy cream and flour, whisking to incorporate the flour and cook for 2-3 minutes. Remove from heat.
4. In a large bowl combine the Parmesan and Gruyere cheeses, fresh thyme and salt and black pepper, to taste. Add the heavy cream mixture and stir to combine. 
5. Add the sliced potatoes to the cheese mixture and toss to coat. It is easiest to use your hands so that you can separate the potatoes to ensure every slice is coated.
6. Layer potatoes in the prepared muffin cups, dividing equally. Spoon any additional cheese sauce over potatoes.
7. Cut a sheet of aluminum foil large enough to cover the muffin tin. Spray one side of the foil with cooking spray and cover the potatoes, cooking spray side down.
8. Bake for 20 minutes and remove the foil, continuing to bake for another 10 minutes until potatoes are tender (test using a paring knife to see if it is easily inserted into the center). The potatoes should be fork tender and golden brown.
9. Remove the tin from the oven and using a butter knife, gently slide the knife around the edges of each potato cup. Use a spoon to remove the potato stacks and serve immediately.
10. If desired, dollop some sour cream and bacon bits over each stack.