Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions

Ingredients

• 3 pounds baking potatoes cubed peeled
• 1  bay leaf 
• 0.8 cup butter softened
• 1 teaspoon thyme leaves dried
• 8 cloves garlic 
• 10 servings salt and ground pepper black to taste
• 7 cups chicken broth low-sodium
• 3  onions thinly sliced
• 1.3 pounds parsnips cubed peeled
• 1.5 pounds rutabagas cubed peeled

Equipment

• bowl
• frying pan
• oven
• pot
• baking pan
• hand mixer

Directions

1. Combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes.
2. Drain.
3. Transfer vegetables to large bowl.
4. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper.
5. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
6. Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat.
7. Add sliced onions.
8. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low.
9. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper.
10. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.
11. Preheat oven to 375 degrees F (190 degrees C).
12. Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.