Potato Risotto

Directions

1. 1
   Melt butter in a 2 or 3-quart pan over medium heat.
2. 2
   Add onion, garlic and thyme.
3. 3
   Cook, stirring often, until onion is soft.
4. 4
   Add broth; bring to boil over high heat.
5. 5
   Then boil uncovered until mixture is reduced to 1 1/2 cups.
6. 6
   Add potatoes and cook over medium heat uncovered, stirring often, until potatoes are tender to bite, about 25 minutes.
7. 7
   Remove from heat and mix in cream and cheese.
8. 8
   Season to taste with salt.
9. 9
   Pour into 10-inch rimmed baking pan.
10. 10
    Bake uncovered at 325° for 2 to 2 1/2 hours until light golden.
11. 11
    Stir occasionally.
12. 12
    Makes 4 to 6 servings.