Preheat the oven 400° F. Lightly grease a 12 cup non-stick and muffin tin. Even though non-stick, I still spray them with Pam or Olive Oil spray

Cut the potatoes using a Mandoline or very sharp knife into 1/8 inch thin slices. The thinner and more uniform the better.

In a large bowl, stir together the butter, oregano, thyme, garlic, both cheeses, and a large pinch of both salt and pepper. Add the potatoes and toss well to coat. It’s really important to remember that when tossing the potatoes with the herb butter mix, you’ll want to get each slice coated for best flavor.

Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. Fill each mold to the very top to get a nice tall stack. It might seem like a lot, but the stacks shrink down as they bake.

Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Use a toothpick to determine whether the stack is adequately baked. If they dont look irresistibly golden and gooey, broil while monitoring until they do.

Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.