Preheat your oven to 400°F (200°C).

In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook for about 10 minutes until tender. Drain and set aside.

In your oven-safe skillet, heat olive oil over medium heat and sauté minced garlic for about 1 minute until fragrant.

Pour in the heavy cream and gently bring it to a simmer, stirring. Gradually whisk in Parmesan cheese until melted and glossy.

Stir in the butter, thyme, salt, and pepper until well combined.

Gently nestle the boiled potatoes into the creamy sauce, ensuring they are well-coated.

Transfer the skillet to the oven and bake for 15-20 minutes until golden and bubbly.

Garnish with chopped parsley and serve warm.