Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
Use a mandolin to thinly slice your potatoes
In a medium sized mixing bowl combine sliced potatoes, salt and pepper, thyme, rosemary, dried onion, ½ the parmesan cheese and cream. Use a spoon to thoroughly stir together.
Spray a 12 hole regular sized muffin pan with cooking oil
Pinch the creamy potato mix into stacks and place in the muffin tin. Repeat until all 12 holes have a 1 - 2 inch stack of the herbed potato mix
Place in the oven and cook for 15 mins.
Use an oven mit to remove the tin, sprinkle each potato stack with remaining parmesan cheese and cotinue to bake for another 20 - 30mins. Test they are ready by inserting a skewer into one potato stack, if it slides in without resistance, turn the oven off and let cool for 5 mins.
Garnish with freshly chopped parsley
Wait for the potatoes to cool down slightly. This will mean the cheese sets and use a spoon on the side of each potato stack to remove it from the tin.