Scalloped Potatoes

• 2 Tbsp. butter or margarine
• 2 c. sliced onion
• 1/4 tsp. thyme
• 4 large baking potatoes, peeled
• 1/4 c. chopped parsley
• 1/2 tsp. salt and pepper
• 3/4 c. heavy or whipping cream
• 3/4 c. chicken broth
• pinch of nutmeg

1. Preheat oven to 350u0b0.
2. Melt butter in a large skillet over medium heat. Add onion and thyme. Cook, stirring, until tender. Do not brown. Slice potatoes and toss with parsley, salt and pepper. Heat cream, chicken broth and nutmeg in saucepan to boiling. Spread 1/3 of potatoes in 8-inch square baking dish.
3. Layer with 1/2 the onions, another third of the potatoes, onions, then remaining potatoes.
4. Pour cream broth mixture on top. Cover with foil. Bake 30 minutes. Baste potatoes with cream and bake 30 minutes more.

butter, onion, thyme, baking potatoes, parsley, salt, whipping cream, chicken broth, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275688 (may not work)