Family Style Food

0 Set an oven rack in the center of the oven, and preheat to 375F. Coat a 2-quart (11x7-inch) baking dish with 1 tablespoon of softened butter or olive oil.
1 Slice the peeled potatoes in half lengthwise, then crosswise into ½-inch thick half moons.
2 Put [wprm-ingredient text="2 tablespoons extra virgin olive oil" uid="1"] and [wprm-ingredient text="1 cup chopped yellow onion" uid="2"] in a large saucepan set over medium heat. Stir the onions, and once they start to sizzle, reduce the heat to medium-low and cover the pan. Cook 3-5 minutes, until the onions are softened (keep your eye on them to be sure they don't brown). Stir in [wprm-ingredient text="1 tablespoon finely chopped garlic" uid="5"] and cook until it releases its fragrance, about 30 seconds.
3 Pour in [wprm-ingredient text="2 cups heavy cream" uid="3"] and raise the heat just until the cream starts to simmer. Carefully add the potatoes, [wprm-ingredient text="2-3 sprigs fresh thyme" uid="4"], 1 teaspoon kosher salt, and [wprm-ingredient text="½ teaspoon ground black pepper" uid="7"] and stir to combine. Partially cover the pan, and lower the heat to make sure the cream doesn't scorch or boil over. Cook the potatoes 10 minutes, then remove the pan from the heat. Pick out and remove the thyme sprigs.
4 Stir in ½ cup of the Parmesan cheese and [wprm-ingredient text="1 tablespoon chopped fresh rosemary" uid="10"]  to the potatoes. Scrape the potatoes and cream to the baking dish. Sprinkle the remaining ½ cup of Parmesan evenly over the top.
5 Bake the potatoes 30 minutes. Lower the heat to 350F and continue baking 20-25 minutes. The cream should be bubbling and the potatoes nicely browned on top.
6 Let the potatoes cool about 10 minutes before serving.