Preheat the oven to 200C
Lightly grease a 12 cup muffin tin.
Cut the potatoes using a Mandoline or very sharp knife into thin slices.
In a large clean bowl, stir together the butter, olive oil, rosemary, thyme, garlic, cheese, salt and black pepper.
Add the potatoes and toss well to coat. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top.
The potatoes will shrink down as they cook through.
Place into the oven and roast for 30 minutes. If it is browning too quickly and not yet cooked, cover it with foil to cook finish.
Using a butter knife, run the butter knife around the edges of each stack to release them.
Serve immediately!
