Scalloped Yam Stacks

1 ½-2 lbs. small yams, peeled and thinly sliced
1 T. chopped fresh thyme, divided
1 c. freshly shredded mozzarella cheese, divided
2/3 c. heavy cream
1 T. minced garlic
Salt and fresh black pepper, to taste

1. Preheat oven 375.
2. Layer half of yams in lightly greased 12 cup muffin pan.
3. Sprinkle with some of the thyme and ½ c. of the cheese.
4. Top with remaining sliced yams. The yams will come slightly above the rim of the muffin cup.
5. Microwave the cream, garlic, salt and pepper and remaining thyme on HIGH for 1 minutes.
6. Pour the cream mixture into muffin cups. This is about 1 T. per cup.
7. Cover the muffin pan with foil and bake for 30 minutes.
8. Uncover and sprinkle with remaining cheese. Bake another 5-8 minutes or until cheese is melted or slightly golden.
9. Remove from oven and let set for 5 minutes.
10. Run a sharp knife around rim of each up and lift out the yam stacks using a spoon.
11. Transfer to serving platter. You can garnish with extra fresh thyme, if desired.
*****You can substitute other cheeses. I really like Gruyere.