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Melt 50 g of butter over medium-low heat. Add sliced onions with a sprinkle of salt and caramelize over low heat.
Slice potatoes 2-3 mm thick using a mandolin or sharp knife. Do not wash potatoes after slicing.
In an ovenproof dish, spread a layer of caramelized onions. Add a layer of picked thyme and thin slices of garlic. Add a ladle of beef stock and cold butter. Top with a thin layer of sliced potatoes, salt, pepper, and a drizzle of clarified butter.
Continue layering potato slices with stock, salt, pepper, and clarified butter. Alternate the direction of potato slices for each new layer. Create 3 layers total.
Cover with a cartouche and place a heavy plate on top to prevent potatoes from curling. Place the lid on top.
Bake in a 120°C oven for 35 minutes.
Remove the plate from the potatoes and leave the cartouche on. Place in a 160°C oven for 45 minutes or until golden brown to allow beef stock to reduce and potatoes to caramelize on top.
Remove cartouche and brush the top of potatoes with clarified butter. Place in the oven for 5-10 minutes until the top crisps up.
Garnish with chives and serve.