Preheat the oven to 400˚F and lightly grease a muffin tin.
Using a mandoline, carefully slice the potatoes to a thickness of 1/8”.
Place the potato slices in a large bowl and toss them evenly with the melted butter.
In another bowl, combine both cheeses, herbs, garlic, salt, and pepper.
Begin layering two smaller potato slices at the bottom of each muffin tin. Top with 1 tsp of the cheese mixture, then repeat until you have 10 layers of potato and 4 layers of cheese. Do not add cheese to the top layer yet.
Repeat the process for all the muffin tins. Cover them tightly with aluminum foil and bake for 30 minutes. Remove from the oven, discard the foil, and top each potato stack with approximately 2 tsp of the cheese mixture (or as much as you’d like – there’s no wrong amount here).
Return to the oven (uncovered) for another ~25 minutes, or until golden brown and crispy.
Loosen them with a spoon or knife, then carefully slide a small spatula underneath. They might not all come out perfectly clean, but they’ll still taste fantastic!