Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Olive oil; - or substitute
- extra-virgin preferred - other fresh herbs
1 Onion; thinly sliced - or dried thyme
1 Garlic clove; minced Salt and pepper to taste
3 Potatoes, with skins on, 1 1/2 c Chicken broth
- cut in 1/4" slices 1 tb Parmesan; shredded
1 tb Fresh thyme; chopped,

Preheat oven to 425F. Oil a wide, shallow baking dish. Heat the
olive oil in a saute pan over medium high heat. Saute the onion and
garlic until translucent. Place the sliced potatoes in the baking
dish. Add the onion-garlic-oil mixture and the thyme, salt and
pepper. Pour the chicken broth over the top and sprinkle with the
parmesan. Bake for 40 minutes or until the potatoes are tender and
the top is golden brown.

From chef Joseph Hajdu of the Hallmark in Chicago. Christie Aspegren,
September 93 Round Robin.

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