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Add the onions to a hot pan stirring well when they start to take colour add the salt and thyme reducing the heat to low. Allow them to caramelise slowly keep stirring them and be patient it may take 30 minutes.
Add the garlic then remove from the pan as we will use the same pan for the dish assembly.
Add a splash of the stock to the pan then start layering the potatoes seasoning each layer and adding a few cubes of butter and a splash of stock.
After 2 layers of potato add the onion layer then ⅔ more layers of potato pouring in the remaining stock.
Cover with a cartouche (circle of parchment paper) then into the oven at 180c for 40-45 mins.
Remove the cartouche add more butter than back in at 200c for 15-20 mins more.