Layer the potato slices into the muffin cups, fanning them slightly and pressing down as you go so each cup is filled just to the top. Try to distribute the potatoes evenly so all 12 cups bake at the same rate.
Give the cream mixture a quick stir, then carefully spoon it over the potatoes, dividing it evenly among all the cups. Pour slowly so the cream seeps down between the slices rather than overflowing onto the pan.
Top each cup with the remaining 1 cup of shredded cheddar, sprinkling it evenly over the surface. This final layer of cheese is what gives you that golden, bubbling, browned top like you’d see in an old bridge club buffet spread.
Place the muffin tin on a rimmed baking sheet to catch any drips. Bake on the middle rack for 35–45
