Preheat oven to 400 degrees Fahrenheit.

In a small heat proof bowl melt butter in the microwave. Or heat in a small pan over the stovetop. Remove from heat and stir herbs and garlic into the melted butter.

Meanwhile, wash potatoes and scrub well but do not peel. Thinly slice potatoes ⅛” thick and add sliced potatoes to a large bowl.

Using a box grater or a food processor shred the onion and add to potatoes in the large bowl. Pour melted butter and herb mixture over potatoes and toss to coat.

Reserve ¼ cup grated cheddar to top the potato stackers with later. And add remaining grated cheese to the potato mixture with salt, pepper, and nutmeg. Stir to coat.

Fill muffin tin holes evenly with potato mixture and press down slightly to compact each stack. Sprinkle potato stackers with reserved cheese.

Cover muffin tin tightly with aluminum foil and bake, covered, in preheated 400 degree Fahrenheit oven for 30 minutes.

Remove foil and continue baking, uncovered, until golden brown, 15-20 minutes longer.

Remove from oven and immediately season with coarse salt. Cool slightly then remove, using a butter knife to lift the potato stacks out.

Garnish with more fresh thyme. Serve warm or at room temperature.