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Preheat the oven to 375°. Peel and slice the rutabagas crosswise into rounds, about ⅛ inch thick.
Place the oil in a large bowl, and stir in half the parmesan, the garlic, chopped thyme, salt, and pepper. Toss to coat.
Layer the rutabaga slices into sideways stacks in the baking dish. They should be tight enough that the slices stay upright. Pour over the vegetable stock. Cover with foil and bake until the edges and tops are golden brown and the center is tender about 45 to 55 minutes.
Remove the foil, sprinkle on the remaining parmesan, cook 5 to 10 minutes to melt. Garnish with extra thyme.