Preheat your oven to 425°F.

In a saucepan, heat olive oil and cook the onion until it becomes fragrant and translucent. Add the chopped thyme and rosemary, cooking for an additional minute. Pour in the chicken broth and bring to a boil, then reduce the heat to medium and let it simmer for about 15 minutes, allowing the broth to reduce to roughly half its original volume.

Layer one-third of the thinly sliced potatoes in a cast iron skillet. Season with salt and pepper. Spoon some of the reduced chicken broth over the first layer of potatoes. Continue layering the remaining potatoes and chicken broth, ensuring that the top layer is well covered with the broth.

Cover the skillet with foil and bake for 50 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown.

Enjoy your dairy-free scalloped potatoes!