Preheat the oven to 400°F (200°C).

Thinly slice the Yukon Gold potatoes using a mandoline or sharp knife.

Place the potato slices in cold water for 10 minutes to remove excess starch.

Drain thoroughly and pat completely dry with paper towels.

In a large bowl, toss potatoes with olive oil, garlic powder, thyme, salt, and black pepper.

Build the Potato Napoleon Stacks

Generously grease a jumbo muffin tin with cooking spray.

Layer potato slices in overlapping circles inside each muffin cup.

Sprinkle Gruyere and Parmesan cheese between every few layers.

Continue layering until each muffin cup is full.

Gently press the stacks down to compact them.

Bake for 35–40 minutes until the potatoes are tender and deeply golden around the edges.

Remove from the oven.

Using the back of a spoon, create a small well in the center of each stack.

Add the Eggs

Carefully crack one egg into each potato well.

Drizzle a small amount of heavy cream over the egg whites if using.

Season lightly with salt and black pepper.

Return the muffin tin to the oven.

Bake for 8–10 minutes for soft, runny yolks.

Bake 12–14 minutes for firmer yolks.

Remove from the oven and allow to cool for 2 minutes before removing from the pan.

Sprinkle with fresh chives, parsley, and a pinch of smoked paprika.

Drizzle with hollandaise sauce if desired.

Serve warm.