SAVORY SCALLOPED POTATOES

      Title: SAVORY SCALLOPED POTATOES
  Categories: Potatoes
       Yield: 6 Servings
  
       2 ts Olive oil;
            - extra-virgin preferred
       1    Onion; thinly sliced
       1    Garlic clove; minced
       3    Potatoes, with skins on,
            - cut in 1/4" slices
       1 tb Fresh thyme; chopped,
            - or substitute
            - other fresh herbs
            - or dried thyme
            Salt and pepper to taste
   1 1/2 c  Chicken broth
       1 tb Parmesan; shredded
  
   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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