Prepare the Potatoes:
Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin with oil spray.
Peel the potatoes and slice them very thinly using a mandoline or a sharp knife. Aim for slices about 1/8-inch (3 mm) thick.
Prepare the Cream Mixture:
In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, but not browned.
Remove the saucepan from the heat and stir in the heavy cream, thyme, salt, and a good pinch of black pepper.
Assemble the Potato Stacks:
Place a few potato slices into the bottom of each muffin cup. Use a spoon to drizzle a little of the cream mixture over the potatoes.
Repeat the layers of potato slices and cream until the muffin cups are almost full.

Place a square of gruyere cheese on top of each stack.

Sprinkle the shredded gruyere cheese evenly over the tops of all the stacks.
Bake:
Cover the muffin tin loosely with foil (to prevent the tops from browning too quickly) and bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly, and a knife inserted into the center of a stack meets little resistance.
Serve:
Let the potato stacks cool in the muffin tin for about 5 minutes. Use a knife to gently lift the stacks out of the tin.
Serve warm, garnished with extra thyme if desired.
Serving Suggestions:

Serve these mini potato dauphinoise stacks as a side dish with roast chicken, steak, or fish.
They also make a perfect snack or appetizer, served on their own or with a dollop of sour cream or crème fraîche.
Cooking Tips:

Ensure the potato slices are thin and uniform for even cooking.
You can use other types of cheese, like cheddar or fontina, for a different flavor profile.
Nutritional Benefits:

Potatoes: A good source of potassium, vitamin C, and fiber.
Gruyere Cheese: Adds protein and calcium, along with a rich, nutty flavor.
Dietary Information:

Vegetarian: Yes
Gluten-Free: Yes
Nutritional Facts (per serving, based on 12 stacks):

Calories: Approximately 150 kcal
Protein: 4g
Fat: 10g
Carbohydrates: 12g
Fiber: 1g
Sodium: 150mg
Storage:

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