In a microwave-safe bowl, melt together butter, garlic, cream, salt, pepper, and thyme. (Tip: either use 30-second bursts or loosely cover bowl to prevent messes)
Stack potatoes in a nonstick muffin tray so they fill half of each tin.
Drizzle with 1/2 teaspoon of cream mixture.
Sprinkle stacks with half of the shredded cheese.
Top with remaining potato slices, and cover with the rest of the cream mix.
Cover loosely with aluminum foil, and bake for 35 minutes.
Remove from oven. Top with remaining shredded cheddar cheese, and bake uncovered for another 10 minutes until potatoes are fork-tender.
Let stand for five minutes before removing from cups.