Boulangère Potatoes

This was very good, and I'm giving it 3 stars; I made numerous changes, though, and plan to try it again when I can follow the recipe closely. I'll update my review then. As to the changes... First, I cut the recipe in half, using 25 oz of yukon gold potatoes and 1 small onion. I used about 1 T. oil/butter (ran out of room temp olive oil), and I didn't have thyme, so I skipped that. I used 7 oz chicken broth (instead of veg), which was salty, so I only added pepper. I layered it all into an 8x8 pyrex casserole. OK. So far, no major changes, really. But then I had to turn the oven down to 350° after about 20 minutes, to share the oven with some chicken breasts, so the potatoes s eemed to need longer to cook through. I saw on checking that the top was getting too dry, so I added some more broth, not measuring. A bit too much extra, as it turned out, so the end result was a bit soupy... Still, the potatoes wer fine when the chicken was done, and we all enjoyed them. I LOVE the method of using broth instead of milk/cream. I think I'll include some minced garlic with the sautéed onions next time, but I'll definitely make this again! Thanks, English Rose!