Potato Parsnip Gratin

    1 md Onion; peeled and diced
    3 md Baking potatoes; peeled, thinly sliced crosswise
    2 ts Kosher salt
         Black pepper; freshly ground, to taste
    3 sm Parsnips; peeled, thinly sliced crosswise
1 1/2 tb Fresh thyme; chopped
1 1/2 c  Low-sodium vegetable broth
  1/2 c  Apple cider
    2 ts Italian parsley; chopped

Preheat the oven to 450 F. Layer the onion in a deep pie plate. Layer
half the potatoes over the onions and season with 1 ts of salt and
pepper to taste. Top with the parsnips and the remaining potatoes.
Sprinkle with the remaining salt, pepper, and 1 tb thyme.

Combine the broth and cider and pour over the potatoes. Cover with
foil and bake for 30 minutes. Uncover and bake for 30 minutes more,
basting. Sprinkle with the parsley and the remaining thyme and
serve.

Yield: 4 Servings