Place 5 potato slices into the muffin tin. They will go approximately halfway up the tin.
Drizzle each potato stack with ½ tsp of cream mixture. Then sprinkle with fresh thyme
Sprinkle HALF the cheese, Canadian Bacon and chopped fresh thyme on the potato stack.
Top with remaining 5 slices and repeat cream, cheese, Canadian Bacon and thyme process.
Cover loosely with foil and bake for 35 minutes.
Remove the foil and bake for remaining 10 minutes. You will want to straighten up the stacks with a spoon.
Let stand for 5 minutes before removing from muffin tin. Use a butter knife to go around stack to help remove
Once cool, you can transfer to a mini muffin tin for storage. Ensure the stacks are cool as the potatoes will slip.