Potato-Parsnip Gratin

• 1 medium onion, peeled and diced
• 3 medium baking potatoes, peeled and thinly sliced crosswise
• 2 teaspoons salt
• Freshly ground pepper to taste
• 3 small parsnips, peeled and thinly sliced crosswise
• 1 1/2 tablespoons chopped fresh thyme
• 1 1/2 cups chicken broth, homemade or low-sodium canned
• 1/2 cup apple cider
• 2 teaspoons chopped Italian parsley

1. Preheat the oven to 400 degrees.
2. Layer the onion in a deep pie plate.
3. Layer half the potatoes over the onions and season with 1 teaspoon of salt and pepper to taste.
4. Top with the parsnips and the remaining potatoes.
5. Sprinkle with the remaining salt, pepper and 1 tablespoon of thyme.
6. Combine the chicken broth and cider and pour over the potatoes.
7. Cover with foil and bake for 30 minutes.
8. Uncover and bake for 30 minutes more, basting.
9. Sprinkle with the parsley and the remaining thyme and serve.

onion, baking potatoes, salt, freshly ground pepper, parsnips, thyme, chicken broth, apple cider, italian parsley

Taken from cooking.nytimes.com/recipes/5324 (may not work)