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.