Savory Scalloped Yam Stacks

1½ lbs. small yams, peeled and thinly sliced
1 T. chopped fresh thyme, divided
1 c. freshly shredded mozzarella or Gruyere cheese, divided
2/3 c. heavy cream
1 finely minced garlic clove
Salt, black pepper, to taste
Fresh thyme sprigs, garnish

1. Preheat oven 375.
2. Layer half yams in lightly greased 12-c. muffin pan.
3. Sprinkle 2 t. thyme and ½ c. of the cheese.
4. Top with remaining yams. (Potatoes will slightly come above the rim of each cup.)
5. Microwave cream, garlic, salt, black pepper and remaining thyme on HIGH for 1 minute.
6. Pour mixture into muffin cups (about 1 T. per cup).
7. Bake, covered with foil for 30 minutes.
8. Uncover and sprinkle with remaining cheese and bake 5-8 minutes or until cheese is melted and slightly golden.
9. Let stand 5 minutes.
10. Run a sharp knife around rim of each cup and lift the stacks from cups using a spoon.
11. Transfer to serving platter and garnish.