Cheesy Potato Stacks in a Muffin Tin

Step 1 of 8
Heat the oven to 400°F (200°C) with a rack in the middle, then brush the 12 cups of a standard muffin tin with 1 tbsp of the melted butter.
Step 2 of 8
Slice the unpeeled potatoes 1/16 inch (2 mm) thick on a mandoline, without rinsing them, until you have a bowl of even rounds.
Step 3 of 8
Toss the slices with the remaining 5 tbsp butter, the salt, pepper and garlic powder until every slice glistens.
Step 4 of 8
Add the Parmesan and toss again until the slices are lightly coated, with no dry patches.
Step 5 of 8
Stack the slices into the cups, sprinkling about 2/3 cup of the cheddar between the layers, until each stack stands about 1/2 inch (1 cm) above the rim, then press down gently.
Step 6 of 8
Bake 30 minutes, until the edges are golden and the tops start to curl and crisp.
Step 7 of 8
Sprinkle the remaining cheddar over the stacks and bake 8 to 12 minutes more, until the cheese bubbles, the rims are deep amber and a paring knife slides through the center with no resistance.
Step 8 of 8
Cool in the pan 5 minutes, run a thin knife around each cup and lift the stacks out gently with a spoon or small spatula.

Approximate values per serving.