Step 1

Preheat oven to 400° F.

Step 2

In a large bowl, whisk together the melted butter, pressed garlic cloves, sea salt, and freshly cracked pepper. Add the sliced potatoes to the bow and toss to coat. Add in ½ cup of the grated parmesan and toss again.

Step 3

Layer the potatoes into a generously greased 12-cup muffin tin making sure to stack them all the way to the top. Pour any leftover butter evenly over the stacks then divide the remaining ¼ cup of parmesan over the tops.

Step 4

Transfer to the oven and bake for 45-50 minutes. Let rest for 5 minutes before removing so that the butter sauce is absorbed by the potatoes.

Step 5

Place on a serving platter. Top with a sprinkle of flaky sea salt, crack of fresh pepper, and fresh Thyme to serve.