2 tbsp. butter
2 c. onion, sliced
1/4 tsp. thyme
4 lg. baking potatoes, peeled
1/4 c. chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
3/4 c. heavy or whipping cream
3/4 c. chicken broth
Pinch of nutmeg

Preheat oven to 350 degrees. Melt butter in large skillet over medium heat. Add onions and thyme, cook, stirring until tender about 10 minutes. Do not brown.

Slice potatoes, toss with parsley, salt and pepper. Heat cream, chicken broth and nutmeg in saucepan until boiling. Spread 1/3 of potatoes in 8x8 inch square baking dish. Layer with 1/2 onions and another 1/3 potatoes, remaining onions, then remaining potatoes. Pour cream-broth mixture on top. Cover with foil, bake 30 minutes. Baste potatoes with cream; bake 30 minutes more. Makes 6 servings.