Place potatoes in large pan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 to 15 minutes or until tender. Drain and set aside. In large pan, melt butter. Sauté onions until tender; stir in the flour, thyme, salt and pepper until blended. Gradually add cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; let cool slightly. Stir in mayonnaise and mustard. Pour sauce over potatoes; transfer to a 1 1/2 quart baking dish. Bake, uncovered, at 350 for 30 minutes. Just before serving, sprinkle with crumbled bacon. Serves 4 to 6
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