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katiejjones
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Caramelize the onions in a large pot with olive oil & salt until a light golden color. Add thyme halfway through. Remove from heat & put the onions in a bowl.
Preheat oven to 400.
While the pan is still hot, melt 2 tbsp. butter in the bottom of the pan & add a teaspoon of salt.
If using a dutch oven, continue on or pour the melted butter into the final container.
Gently arrange thin potato slices overlapping slightly to cover the bottom. Season with salt and pepper then add half of the caramelized onions on top. Add another layer of potatoes & onions, then top with a final potato layer.
Pour chicken stock over all till it comes just to the edge of the potatoes. Press potatoes into stock to fully absorb. Top with thin sliced butter pats. Salt & pepper to top.
Cook at 400 for about an hour until top is brown. Rest for 15 minutes before serving
NOTE: Matt wants potatoes overcooked