Peel and rinse the potatoes, then slice them into 1-2mm thick rounds. place them in a bowl with crushed garlic, thyme, and salt. melt butter in a saucepan over medium heat and let it brown. once it smells like roasted almonds, pour the hot butter over the potatoes, filtering it. grate parmesan on top and mix everything. stack the potato slices and place them in a muffin tin. cover with baking paper and bake for 15 minutes at 190°c. remove the paper and bake for another 40 minutes until golden and crispy. finish with a touch of sea salt.