Slice the potatoes

• Slice the potatoes very thinly, about 2 mm thick.

Mix everything together

• In a bowl, combine the sliced potatoes with the parmesan, garlic, olive oil, melted butter, salt and pepper.
• Toss until every slice is evenly coated.

Stack in the muffin tin

• Grease the muffin tin.
• Stack the coated potato slices into each cup, pressing them down gently.

Bake until crispy

• Bake in a preheated oven at 200 °C until golden and crispy.

Serve

• Serve the stackers hot with sour cream on the side.