• Preheat over to 375° F.
• Coat inside of baking pan with 1 tablespoon olive oil.

Prepare potatoes

• Peel potatoes, slice into 1⅛" rounds, and put into bowl.
• Add thyme, 1 ½ teaspoons salt, and a few grings of pepper.
• Toss to coat evenly, separating any sticking potato slices.
• Arrange potato slices in baking pan in even layer.

Prepare stock mixture

• In small sauce pan, bring chicken stock to a simmer.
• Add remaining 4 tablespoons oil into broth.
• Pour stock mixture over potatoes.
• WIth the back of a spatula, press down on potatoes to distribute the liquid.
• Cover baking dish with foil.

Bake

• Bake for 30 minutes.
• Remove from oven and remove foil.
• With spatula, press down on potatoes to get juices to bubble up over potatoes.
• Return to oven and bake another 15 minutes.
• Repeat press-and-bake process two more times.
• Gratin will be done when potatoes are lightly brown on top and tender when pierced with tip of sharp knife.
• If gratin not done after 1 ½ hours, press and return to oven for additional 10 minutes.
• When done, remove dish from oven, press down one more time, and let dish rest on cooling rack for 30 minutes before serving.