Crispy Cheesy Potato Stacks

1. Use a mandoline to thinly slice the potatoes (about 1/8-inch thick).
2. In a large bowl, toss the potato slices with olive oil, salt, pepper, onion powder, garlic powder, and Italian seasoning. Add a generous handful of grated pecorino and mix until evenly coated.
3. Layer about 6 slices per stack and place them into a nonstick muffin tin. (Grease the tin with olive oil or butter if needed.)
4. Bake at 400°F (200°C) for 20 minutes.
5. Remove from the oven, sprinkle with shredded gouda and fresh thyme, then bake for another 20 minutes — until golden, crisp, and cheesy perfection.
6. Let cool slightly before removing from the pan. Serve warm and enjoy!