Heat oven to 400°F. Generously butter all 12 wells of a standard metal muffin pan with measured butter.

Slice potatoes 1/16 inch thick using a guarded mandoline or sharp knife. Mix cream, garlic, salt, and pepper; turn slices through to coat.

Stack potatoes halfway up wells; divide half cheddar over them. Add remaining potatoes. Divide leftover cream among wells; top with remaining cheddar.

Cover tightly with foil; bake 25 minutes. Uncover; bake 15 to 20 minutes until edges brown and knife slides easily through each stack.

Rest 10 minutes; loosen with a thin spatula and carefully lift out. Serve 2 stacks per person.