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

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 to boiling. Spread 1/3 of the potatoes in 8 inch square baking dish. Layer with half the onions, another 1/3 of potatoes, remaining onions, then remaining potatoes. Pour cream-broth mixture on top. Cover with foil. Bake 30 minutes. Baste potatoes with cream and bake 30 minutes more. Makes 6 servings.