Preheat your oven to 375°F (190°C). Grease a 12-cup muffin pan with butter or cooking spray.

In a medium-sized mixing bowl, whisk together melted butter, cream, salt, pepper, and minced garlic until well combined.

Layer 5 slices of peeled and sliced potatoes in the bottom of each muffin cup, slightly overlapping.

Spoon about 1 teaspoon of the cream mixture over the potato slices in each cup, then sprinkle approximately 1/2 tablespoon of Dubliner cheese on top.

Continue to layer more potato slices, followed by the cream mixture and cheese until cups are filled to three-quarters full.

Cover the muffin pan tightly with aluminum foil and bake for 25 minutes.

Remove the foil and bake uncovered for an additional 20 minutes, until golden brown and crispy.

Allow the bites to rest for 5 minutes, then carefully unmold onto a plate.