Grease a large baking dish. Preheat oven to 350 degrees Fahrenheit.
Put 2 tsp of olive oil into a sauce pan and heat over medium heat. Put the diced shallots and minced garlic into the pan, mix into the olive oil with a spatula, and cook for 3-4 minutes.
Add the almond milk, coconut cream, salt, pepper, ground nutmeg, and fresh thyme to the pan. Mix, and let the mixture boil for 10 minutes.
Add the organic chicken bone broth and the tapioca flour to the pan and whisk ( make sure the tapioca flour chunks dissolve).
Let the mixture boil for 5 minutes, while whisking every so often. Remove from heat, whisk, and set the pan aside.
Put 1/3 of the sliced potatoes into the pan, slightly overlapping each other. Top with 1/3 the sauce, and evenly spread it out using a spatula. Repeat this step two more times. Top with a few branches of fresh thyme.
Cover the pan with aluminum foil and bake for 75 minutes. ( Note: check to see if the potatoes are ready around the 60 minutes mark. Make sure a knife can easily slide through all the layers of potatoes and hit the bottom. If not, cook for longer. Mine took 75 minutes)
Remove the aluminum foil, and the thyme branches. Broil for 5 minutes, until golden brown.
Sprinkle with sea salt and pepper, serve.