4-5 med. potatoes (peeled and diced)
2 red onions, chopped
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt and black pepper
1 c. half and half
1/2 c. mayonnaise
1 tbsp. Dijon mustard
4 slices bacon, cooked and crumbled
1 tsp. dried thyme leaves

Cover potatoes and bring to boil and simmer 15 minutes or until fork tender. Drain and set aside.

Melt butter in a saucepan and add onions, saute until soft but not brown. Sprinkle with flour. Add salt and pepper. Slowly add half and half, cooking and stirring until sauce thickens. Remove from heat, cool slightly.

Add mustard and mayonnaise. Stir until well blended. Sauce will be thick and creamy.

Turn potatoes into buttered 1 1/2 quart casserole and cover with sauce. Bake at 350 for 50 minutes. Sprinkle with crumbled bacon and thyme leaves.