• 8-10 Yukon Gold potatoes
• 3 tablespoons butter, melted
• 2 tablespoons Parmesan cheese
• 1/2 to 1 teaspoon garlic powder
• 1 teaspoon thyme leaves
• Salt and pepper
• Fresh dill, chives or parsley, chopped
• Freshly grated Parmesan for garnish

Preheat oven to 375 degrees. Butter 12 muffin cups; set aside. Cut potatoes into thin slices about 1/16 inch thick (a mandoline slicer is helpful). Place slices in a large bowl. Add melted butter, Parmesan cheese, garlic powder, thyme, salt and pepper. Toss to coat evenly. Layer slices in prepared muffin cups. Bake 45-55 minutes or until edges and tops are golden brown and centers are tender. Remove from oven and let rest 5 minutes. Use a spoon to help release potato stacks from muffin pan. Season with more salt and pepper, if desired. Garnish with grated parmesan cheese and fresh herbs. Serve while hot and crispy. Makes 4-6 servings.