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1
Preheat oven to 400F.
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2
Cut off top 1/2 inch from head of garlic.
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3
Wrap garlic in foil and roast until soft, about 45 minutes.
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4
Cool.
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5
Squeeze garlic cloves into small bowl; mash with fork.
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6
Cover and reserve.
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7
Heat oil in heavy large skillet over medium-high heat.
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8
Add half of onions and 1 tablespoon thyme and cook until slightly softened, stirring frequently, about 6 minutes.
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9
Add remaining onions and saute until very soft, about 15 minutes.
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10
Reduce heat to medium-low and cook until deep golden brown, stirring frequently, about 40 minutes longer.
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11
Set aside.
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12
Saute bacon in heavy medium saucepan over medium heat until bacon is beginning to crisp around edges, about 4 minutes.
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13
Pour off drippings from pan.
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14
Add cream, 1 tablespoon roasted garlic, and 2 teaspoons thyme; simmer until slightly thickened, about 4 minutes.
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15
Cool.
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16
Preheat oven to 400F.
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17
Peel and thinly slice potatoes with mandoline or knife.
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18
Spoon 1/2 cup cream mixture over bottom of 8x8x2-inch metal or ceramic baking dish.
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19
Arrange 1/3 of potato slices over cream, overlapping as necessary.
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20
Sprinkle with pepper and 1/3 teaspoon coarse salt.
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21
Spread half of caramelized onions over potatoes.
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22
Spoon half of remaining cream mixture over onions.
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23
Cover with half of remaining potatoes.
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24
Sprinkle with pepper and 1/3 teaspoon salt.
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25
Spread remaining onions over potatoes.
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26
Spoon all but 2 tablespoons cream mixture over onions.
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27
Cover with remaining potato slices.
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28
Sprinkle with black pepper and remaining 1/3 teaspoon salt.
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29
Drizzle with remaining cream mixture.
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30
Sprinkle with remaining 1 teaspoon thyme.
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31
Cover tightly with plastic wrap, then foil.
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32
Bake until potatoes are tender when pierced with knife (pierce knife through foil), about 45 minutes.
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33
Carefully remove foil and plastic wrap (steam will be released).
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34
(Can be prepared 2 hours ahead.
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35
Let stand at room temperature.)
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36
Increase oven temperature to 500F.
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37
Bake until top is golden brown, about 10 minutes longer (or about 15 minutes if at room temperature).
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38
Let stand 10 minutes.
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39
Serve.
