1 kilo medium potatoes, sliced thickly
2 medium red onions, cut into thick wedges
300g rindless bacon slices, chopped coarsely
12 sprigs fresh thyme
3/4 cup cream
3/4 cup chicken stock
150g blue cheese, crumbled
Preheat oven to 400°F. Oil 10-cup ovenproof dish.
Combine potato, onion and bacon in dish; top with half the thyme. Combine cream and stock in medium bowl; season, pour over potato.
Bake, uncovered, about 1 1/2 hours or until potato is tender. Serve topped with cheese and remaining thyme.