Wash & pat dry 3 medium sized yukon gold potatoes, then cut each potato into 1/4-inch thick slices (0.635 cm), add the slices of potato into a baking tray that is lined with parchment paper, make sure they are all in a single layer

Brush a kiss of extra virgin olive oil over each potato, then season the potatoes with sea salt, freshly cracked black pepper, a dash of garlic powder and a dash of sweet smoked paprika

Add the potatoes into a preheated oven bake + broil option, 250 C - 475 F

While the potatoes are in the oven, shred a generous 3 cups of Manchego cheese

After 23 to 24 minutes, remove the potatoes from the oven and transfer to a dish

To assemble each potato stack, grab 1 slice of potato, add a pinch of the shredded cheese over the potato, make sure to compact it in there, add another slice of potato, another pinch of cheese, one final slice of potato and one final pinch of cheese, lightly sprinkle with dried thyme and place a toothpick in the middle to hold everything together, as you finish each stack, add back into the baking tray lined with parchment paper

Add the potato stacks back into the oven for 4 to 5 minutes or until the cheese is fully melted

Once the cheesy potato stacks are done, sprinkle them with some freshly chopped parsley and serve at once, enjoy!