Potato-Parsnip Gratin

1 medium onion, peeled and diced
3 medium baking potatoes, peeled
and thinly sliced crosswise
2 teaspoons kosher salt
Freshly ground pepper to taste
3 small parsnips, peeled and thinly sliced
crosswise
1 1/2 tablespoons chopped fresh thyme
1 1/2 cups veggie broth, homemade or canned
low-sodium
1/2 cup apple cider
2 teaspoons chopped Italian parsely

Makes 4 servings.

1) Preheat the oven to 450 degrees. Layer the onion
in a deep pie plate. Layer half the potatoes over the
onions and season with 1 teaspoon of salt and pepper to
taste. Top with the parsnips and the remaining potatoes.
Sprinkle with the remaining salt, pepper and 1 tablespoon of
thyme.
2) 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