Gather all your ingredients. Preheat the oven to 375 degrees. You will need a ceramic or glass oven-proof baking dish.
Measure out the chicken stock and the earth balance. Chop the thyme and mince the garlic.
Prepare and Slice the Potatoes
Scrub potatoes and pat dry. Peel potatoes, rinse, and pat dry. Slice the potatoes about 1/8 inch thick on the mandolin (please use the guard!!). Set aside.
Shred the Onion, then Cook the Onion, Garlic & Thyme
Using a box grater or flat grater, shred the onion into a bowl.
Add 3 tablespoons Earth Balance to a small skillet heated to medium. Once the butter is melted add the onions, garlic, and thyme. Season lightly with kosher salt and pepper and cook until the onions are softened. Transfer the onions, garlic, thyme, and butter left in the pan to a small bowl.
Layer the Potatoes and Add the Stock
Spoon and spread a small amount of the onion mixture to the bottom of the baking dish. Add a layer of sliced potatoes over the onions and season lightly with kosher salt and pepper. Repeat until all potatoes are used. The last layer should be potatoes.
Pour the stock into the baking dish. It should cover the potatoes about half to three-fourths the way up. Brush the tops of the potatoes with the remaining Earth Balance. You may need to soften it a bit in the microwave first.
Finish and Bake
Place pan in the oven and bake for 30-40 minutes, or until the potatoes are tender and most of the stock is absorbed. If the potatoes are not browned on the top after the baking time, set the temperature to broil and cook until the tops are browned slightly.
Garnish and Enjoy
Sprinkle the parsley on top of the potatoes and serve.