2 pounds russet or Yukon Gold potatoes, scrubbed (peeled if you prefer)

Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with a bit of the melted butter or nonstick spray so the potatoes release easily after baking.

Slice the potatoes into very thin rounds, about 1/8 inch thick or a little less. A mandoline makes quick work of this, but a sharp knife and a steady hand do just fine. Try to keep the slices roughly the same thickness so they cook evenly.

Place the potato slices in a large bowl. Drizzle the melted butter over the potatoes and sprinkle with the salt. Toss with your hands until every slice has a light sheen of butter and a bit of seasoning.

Sprinkle about 2 tablespoons of the shredded cheddar into the bottom of each muffin cup, dividing roughly half of the cheese among the 12 cups. This makes a lovely cheesy base and helps form those lacy, crisp edges.

Layer the buttered potato slices into the muffin cups, stacking them up to just below the rim. Press down gently as you go so the stacks are snug, but don’t worry if they look a little uneven; they’ll settle as they bake.