From Chow Bella
1 tbsp olive oil, plus more for greasing
1.5 lbs waxy boiling potatoes, such as Yukon gold, peeled and cut into 1/8" slices with a mandolin or food processor
1 medium or 2 small onions, sliced
6 cloves garlic, sliced
2 sprigs fresh thyme or 1/4 tsp dried thyme
2 bay leaves
2 cups beef or chicken broth
Salt and pepper, to taste
Minced fresh parsley for garnish
1. Grease a 2.5-3 qt baking dish with olive oil. Lay slice potatoes into the dish.
2. Meanwhile, add the olive oil to a small saucepan and cook the onions until tender a lightly browned. Add remaining ingredients and bring to a boil. Pour over potatoes. Shift the potatoes around to tuck in some of the onions and garlic. Potatoes can be cooled, covered, and placed in the refrigerator to cook the next day. If using a glass pan be sure to allow it to warm at room temperature about 15 or 20 minutes to keep it from breaking due to the change in temperature. I put my glass dish on the pre-heating oven to help warm it.
3. Bake it at 400 degrees F for 40 minutes or until the potatoes are fork tender. Allow to rest 5 min before serving.