Preheat oven to 375 degrees.

In a small bowl, or mason jar combine melted butter, olive oil, salt & pepper, set aside.

Peel and slice your potatoes into ⅛ inch slices.

Place slices into a large bowl, whisk or shake your butter mixture until it is emulsified (well combined), and pour over your potato slices (this is a great job for any little helper you have in your kitchen).

Toss in ½ TBS of fresh Thyme.

Using your fingers toss the potatoes and make sure each slice is coated.

Assemble stacks, placing larger slices on the bottom, sthen maller on top of those on your baking sheet or in your muffin pan. About 8-10 slices a stack.

Bake for 20 minutes.

While it's baking, make your maple butter by combining the melted butter and maple syrup. Shake well in a mason jar until emulsified.

Spoon a bit over each stack and return to the oven for another 12-15 minutes or until cooked through to your liking.

You want the potatoes cooked through and very soft in the centers. Cooking time will vary by size and thickness of your slices.

Just before they are finished top each stack with a bit of shredded Parmesan cheese (optional)

Using a small metal spatula, gently transfer stacks to a cutting board or serving platter, spoon sauce over top and enjoy!