Preheat the oven to 400 degrees Fahrenheit (392 degrees in case you have a digital oven)
Bring the chicken stock into a boil and add thyme, rosemary, and crushed garlic cloves. Simmer a couple of minutes and strain (remember, keep the chicken stock, not the herbs). Set aside.
Add olive oil into a hot heavy pan and saute the onions and finely chopped garlic until softened and lightly colored. Coat within a casserole dish or oven safe pan and layer the onions and then the potatoes. Continue alternating potatoes and onions until finished. Don’t forget to season each layer with salt & pepper as you go.
Pour the chicken stock from earlier above the potato mixture until it’s about 2/3rds full. Press documented on the mixture to help you the potatoes absorb all the stock as you possibly can. Drizzle a little organic olive oil on top.
Bake within the oven for an estimated 20 – 25 minutes or until soft and golden number one.
