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Heat oven to 400F
Using a mandolin, carefully slice the potatoes on setting 3
Melt the butter and add in 2 tsp sea salt, pepper, and herbs de Provence
Add sliced potatoes, both cheeses, and herbed butter mixture to a bowl and toss well
In a greased muffin tin, stack the potato slices on top of each other so that they are overflowing the top of the tin by about ½ inch
Spray aluminum foil and cover the potatoes
Bake in the oven for 30 minutes
Remove the aluminum foil and bake another 30 minutes or until golden brown
Remove from oven and let rest for 5 minutes
Top with flaky salt and pepper and serve