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Preheat your oven to 375°F.
Melt the butter and combine it with minced garlic, chopped parsley, thyme, salt, and pepper to create a garlic herb butter.
Toss the sliced potatoes in the garlic herb butter until well coated.
Line a muffin tin with foil and arrange the potato slices in it, layering them with grated parmesan and fresh thyme sprigs.
Bake in the preheated oven for 25 minutes, or until the potatoes are tender.
Raise the oven temperature to 425°F and continue baking uncovered for an additional 15 minutes, or until the edges are crispy and the centers are creamy.
Once done, remove from the oven and sprinkle with flaky salt.
To reheat leftovers, place them on a rack and warm in a 350°F oven for 10-15 minutes, optionally broiling briefly.