Begin by peeling 3 lbs of Russet or Yukon Gold potatoes and thinly slice them into 1/16-⅛ inch rounds. Soak the slices in cold water for about 30 minutes.

Sauté 6 oz of diced smoked beef bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and sauté 1 minced yellow onion until translucent, then add 3 minced garlic cloves and cook for another minute.

Grate 1.5 cups of Gruyère or Emmental cheese and chop 1 tablespoon of fresh thyme leaves.

In a saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, sautéed bacon, onion, garlic, chopped thyme, ½ teaspoon nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper. Simmer for 5-7 minutes.

Generously butter a 12-cup muffin tin to prevent sticking.

Drain and pat dry the potato slices, dip each into the creamy sauce, and layer them in the muffin cups with cheese and bacon to create 3-4 layers high.

Preheat oven to 375°F (190°C). Cover and bake for 30 minutes. Remove foil and bake for another 25-35 minutes until golden brown and crispy.

Let the stacks cool in the muffin tin for 10-15 minutes before removing and serving warm, optionally garnished with fresh chives.