Lumber Jack Potatoes

3-5 large, long white baking potatoes, peeled and sliced ¼ in. thick (about 6 cups)
1 cup chopped onions
6 Tbs. butter or margarine
1 Tbs. dried parsley
1 tsp. garlic salt
½ tsp. pepper
3/4 tsp. dried thyme leaves, crushed
3/4 tsp. dried sage, crushed
3/4 tsp. dried crushed rosemary
2 cups shredded Swiss cheese
1 cup shredded cheddar cheese
In a large saucepan, cook the potato slices in lightly salted boiling water for 12 to 14 min. or till just tender. Drain off water.
In a heavy, large skillet, melt butter and cook onions and potatoes over medium-high heat till potatoes are lightly browned, turning often. You can add a couple more TBS of butter if they seem to dry. Add dried parsley, garlic, pepper, thyme, sage and rosemary. Toss lightly. Lightly spray a 13 x 9 pan with non-stick cooking spray. Spoon mixture into baking dish. Sprinkle evenly with shredded cheese. Bake in a 350 degree oven for 20-25 minutes till heated through.
NOTE: You can add 1 lb. of cooked breakfast sausage (Jimmy Dean, etc.) to this and make it a breakfast casserole/ Side dish.

You can also add more seasoning if you like and for a more rustic dish, scrub the skins and slice and cook with the skins on.