Set the oven to 400F. Lightly spray a muffin pan that has a dozen spaces.

Slice your potatoes on a mandoline to be very thin (approx ⅛ inch). Do not peel! You can also use a knife to slice the potatoes; however, the process is much longer.

Using a large bowl, add in the butter, spices, cheeses, and salt and pepper.

Add the sliced potatoes to the mixture in the large bowl and toss to coat well.

Layer the thin slices of potatoes into each muffin space to the very top. Pick up mixture to pack around and on the potato stacks in the pan as you build.

Spray the inside of tin foil with cooking spray. Use the foil to cover the muffin pan of potato stacks. Bake for half an hour at 400F.

After the first 30 minutes have passed, uncover the potato stacks and cook for another 25 minutes. Stacks will be crispy and golden.

Loosen from the pan with a knife around the edges of the potato stack. Sprinkle the potato stacks with salt. Garnish and serve.