INGREDIENTS
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2 lbs russet potatoes, peeled and sliced 1/8-inch thick
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1 onion, minced
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1 cup low sodium chicken broth
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1 cup heavy cream
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2 bay leaves
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4 ounces Parmesan cheese, grated
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2 garlic cloves, minced
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2 tablespoons butter
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1 teaspoon dried thyme
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1 teaspoons salt
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1/2 teaspoon ground black pepper