Instructions
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1
Peel the potatoes and slice them thinly using a mandoline or food processor, then rinse thoroughly in a colander under cold water and drain well.
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2
Melt the butter in a small saucepan over medium heat, add the minced garlic, and stir for about a minute until fragrant, then mix in the olive oil.
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3
Brush each cavity of a 12-cup muffin tin generously with some of the garlic-butter mixture.
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4
Return the saucepan with the remaining butter mixture to the heat, add the milk, sour cream, salt, and black pepper, bring to a boil while stirring, then remove from heat.
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5
Cut the 100 grams of mozzarella cheese into 12 small stick portions.
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6
Layer potato slices into the bottom of each muffin cavity until about halfway full.
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7
Spoon a little warm cream sauce over the potato layer in each cup, then place a piece of mozzarella cheese in the center.
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8
Layer more potato slices on top to cover the cheese, then spoon the remaining cream sauce evenly over each stack.
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9
Sprinkle dried thyme to taste over the tops, then cover each stack with shredded mozzarella cheese.
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10
Cover the muffin tin tightly with aluminum foil and bake at 350°F (175°C) for 25 minutes.
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11
Remove the foil, transfer to the upper oven rack, and bake uncovered for 10 to 20 minutes until golden brown and bubbly, then let rest slightly before lifting out with a small spatula.
