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Preheat your oven to 350 F.
Slice up the onions, add 2 tablespoons of butter to the skillet and caramelize them. About 30 minutes.
Then add the garlic with one more tablespoon of butter and sauté for another 5 minutes.
In the meantime, peel your potatoes and cut them thin (use mandolin).
Butter your 11" oval baking dish, add some beef stock, and start assembling the casserole.
Add caramelized onions to dish.
Add potatoes in a single layer; season with salt, and pepper, add more clarified butter and stock.
Repeat with another layer.
Arrange the top layer of potatoes in a way that the rounds overlap slightly on each other;
Pour over more stock and clarified butter so it submerges almost all of the potatoes. However, the top layer stays slightly elevated above the stock (so that it will get crispy).
Add salt, and pepper.
Cover with parchment paper cartouche and bake for one hour.
Take the cartouche off, raise the oven temperature to 425F and bake for another half hour.
Remove the potatoes from the oven, sprinkle with thyme and seasoning.