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1
Preheat the oven to 400 degrees F.
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2
Set a large skillet over medium heat and add 2 tablespoons of butter to the pan.
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3
Once the butter has melted, saute the onions in the pan, stirring often until the onions are caramelized, about 30 minutes.
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4
Season the onions with 1/2 teaspoon of salt and 1/4 teaspoon of the pepper.
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5
Set the onions aside to cool.
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6
Using the same skillet, melt another 2 tablespoons of butter over medium high heat, and saute about 1/4 of the potatoes until they are lightly caramelized, about 5 minutes.
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7
Season the potatoes with 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
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8
Set the potatoes aside to cool while you continue to cook the remaining potatoes.
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9
Repeat this process with the remaining butter, potatoes, salt, and pepper.
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10
Once all of the potatoes have been cooked and cooled, place 1/4 of them in a slightly overlapping single layer into a 9 by 13-inch casserole pan.
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11
Sprinkle a third of the caramelized onions over the potatoes, and sprinkle with 1 teaspoon of the chopped thyme.
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12
Place another layer of the potatoes on top of the onions, another third of the onions, and another teaspoon of the thyme.
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13
Repeat this process with the remaining potatoes, onions, and thyme, finishing with a top layer of potatoes.
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14
Pour the chicken stock over the potatoes and place the casserole in the oven.
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15
Bake the casserole for 25 minutes, reduce the oven temperature to 350 degrees F, and continue to cook the casserole until the potatoes are golden brown, about 30 minutes more.
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16
Remove the casserole from the oven, and allow to cool for 10 minutes before serving.
