Mix in large bowl:
1 cup cold chicken broth or water
1 T cornstarch
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried basil
3-4 cloves garlic, grated or pressed
1 tsp each salt and pepper
3 T olive oil
1/2 to 1 sweet, or white onion, sliced thin
1/2 cup or more, fresh grated Parmesan cheese
Add to above mix:
3-4 lbs potatoes, very thinly sliced. Yukon Gold potatoes were used here, because I don't have to peel them. Any potato will work fine.
Mix well - using your hands works best. Press firmly into oiled medium size baking dish. Press until you see some liquid rise to the top. Bake, uncovered, for 1 hour at 375 degrees.