This makes an elegant dish that is great for holidays or when you are serving a large group.  

• 2 russet potatoes, large 
• 2 sweet potatoes, large 
• 1 teaspoon salt 
• ¼ teaspoon pepper
•  ½ onion, finely diced
• 1 teaspoon Deb’s Seasoning (page 269)  
•  2 cups vegetable broth
•  ¼ teaspoon fresh thyme
•  ¼ teaspoon fresh parsley

Preheat oven to 350°F (175°C). Lightly spray a 13”×9” baking dish.  Peel and thinly slice potatoes. Line potato slices up around the inside of the dish. Make any design you like, all white and then all sweet or alternate every 6 slices, mainly fill up dish so potatoes are upright to slightly angled, not flat.  Salt and pepper potatoes. Sprinkle onions and Deb’s Seasoning around on top and pour vegetable broth over all. Broth should come about halfway up the side of the dish. Sprinkle fresh thyme and parsley on top. Bake 45 minutes to an hour until potatoes are cooked through and slightly browned on top. Use a knife or fork to check tenderness. Remove, cover and let rest before serving.