1/2 pound thinly sliced ham, cut into 2 inch squares
1 cup shredded Gruyère cheese
01Preheat the oven to 350 F. Spray 12-cup muffin pan with nonstick cooking spray and set aside. In small bowl, combine heavy cream, mustard, thyme, salt and pepper.
02Layer 1/3 of the potatoes into the muffin cups, arranging the slices into neat stacks. Spoon about 1/2 teaspoon of cream mixture over each stack. Place a piece of ham on top, then sprinkle on about 1/3 of the cheese. Repeat another layer of potatoes, cream, ham, and cheese. Finish with a layer of potatoes and top with remaining cream mixture. Cover loosely with foil and bake for 35 minutes.
03Remove potato stacks from oven, uncover, and sprinkle with remaining cheese. Bake uncovered until cheese is golden and potatoes are tender, approximately 10 minutes.
04Let cool 5 minutes. Carefully scoop the stacks from muffin cups with large spoon. Sprinkle with fresh thyme and serve.