In a small sauce pan, combine cream, garlic, thyme, nutmeg, cayenne pepper and a pinch of salt and pepper. Simmer on low for about 8-10 minutes, occasionally whisking until warm.
Using a mandolin or knife, slice potatoes about ⅛" thick.
Layer the potatoes in a greased muffin pan just filling past the top.
Spoon about 2-3 tablespoons of the cream mixture over the top of each potato stack.
Sprinkle about a tablespoon of grated cheese on each and a few pieces of fresh thyme.
Bake for about 25-30 minutes until golden brown and crispy.
Serve immediately!
Recipe by Fig & Thyme at https://www.figandthyme.com/parmesanpotatostacks/