Toss the potato slices in the garlic herb butter mixture.
Place a small sprig of thyme in each cup of a muffin tin.
Stack the potato slices from smallest to largest with a little grated parmesan sprinkled in between.
Wrap the muffin tin tightly in foil and bake at 375°F for 25 minutes or until the potatoes are tender.
Increase the oven temperature to 425°F and finish baking the potato stacks uncovered for another 15 minutes or until the edges are crispy.
Sprinkle with flakey salt before serving.
