Preheat the oven to 400˚F and lightly grease a muffin tin.
Using a mandoline, carefully slice the potatoes to 1/8” thickness. (Check out our cut-proof gloves on our Amazon page for safety!)
Add the potato slices to a big bowl and toss them evenly with the melted butter.
In another bowl, mix both cheeses, herbs, garlic, salt, and pepper.
Start by layering two smaller potato slices at the bottom of each muffin tin. Top with 1 tsp of the cheese mixture, then repeat until you have 10 potato layers and 4 cheese layers. Don’t add cheese to the top layer yet.
Repeat with all the muffin tins. Cover tightly with aluminum foil, then bake for 30 minutes. Remove from the oven, take off the foil, and top each potato stack with ~2 tsp of the cheese mixture (or however much you like).
Return to the oven (uncovered) for another ~25 minutes, until golden brown and crispy.
Loosen them with a spoon or knife, then carefully slide a small spatula underneath. They might not all come out perfectly clean, but they’ll still taste amazing!