Melt butter and olive oil in a small saucepan over medium heat.
Squish or remove roasted garlic from bulb and add to butter. Stir in pepper and 2 tbsp fresh thyme.
Let simmer for 5-10 minutes to combine flavours. Remove from heat and set aside.
Preheat your oven to 350F.
Using a tall glass as a template, cut out parchment circles for each muffin cup.
Spray each muffin cup with cooking oil and place a parchment circle on the bottom of each muffin cup. Using a pastry brush, brush the parchment with a little butter.
Start adding your sliced potatoes creating even layers, overlapping to create a circle pattern. Brush on the butter mixture and a small sprinkle of cheese in-between layers. Layer potatoes to top of each muffin cup, seasoning final layer with additional butter mixture and salt.
Tightly cover muffin pan with tin foil.
Bake 25-35 minutes or until a toothpick can easily pierce potatoes. Remove from oven.
Turn up your heat to 425F.
Remove foil from pan. With a sharp thin knife gentley cut around each potato stack between the stack and muffin cup to ensure they do not stick before removing from pan.
Using a rimmed cookie sheet cover pan, turn over holding both sides to ease potato stacks out. A few pieces may fall to the side, simply add back to their stack.
With a spatula turn potatoe stacks upside down and remove parchment paper. Sprinkle with fresh sea salt and put back in the oven until they start to crisp up a little on the edges, 20-25 minutes.
Serve individually or on a platter with an extra sprinkle of fresh thyme, black pepper and sea salt.