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Toss potato slices in a mixture of melted butter, garlic, parsley, thyme, salt, and pepper. Cool before adding to potatoes.
Place a small sprig of thyme in each cup of a muffin tin.
Stack potato slices from smallest to largest, with a little grated parmesan sprinkled in between.
Wrap muffin tin tightly in foil and bake in a 375°F oven for 25 minutes or until potatoes are tender.
Crank the oven up to 425°F and finish them uncovered for another 15 minutes or until crispy on the edges and creamy in the center.