2. Heat the olive oil in a heavy bottomed sauté pan over medium-high heat. Add the garlic and onions and cook until golden brown. Add the thyme and season with salt and pepper. Remove from heat.
3. Thinly slice 2 potaotes on a mandolin or with a sharp knife and arrange them in a layer in a shallow casserole dish. Season with salt and pepper. Spread about 1/4 of the onion mixture over the potatoes. Add stock to keep the layers moist. Repeat this until all of the potatoes and onoins are layered.
4. Bake for about 2 hours or until the potatoes are soft and golden brown. Cut into wedges and serve.