Meg's Scalloped Potatoes

This next one is from a recipe book that I picked up in Petosky, Mich. many years ago and called Mrs. Chard's Almanac Cookbook, Hollyhocks and Radishes, page 119

Meg's Scalloped Potatoes
Serves 8

8 med potatoes unpeeled
1 small to medium onion, thinly sliced
3 tbsp. butter
12 oz. grated sharp cheddar
3/4 C. milk
1/2 C. Chicken Broth
2 tbsp. soy sauce (this I left out as Den is allergic) (I use a tsp. of Penzey's Murel of Flavor)
2 tbsp. chopped parsley (right out the herb bed next to the back door)
1 tsp. garlic powder
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper

Spray you 3 qt. baking dish with PAM. Scrub, then thinly slice the potatoes into the baking dish. Layer with the onion and dot with 3 tbsp. butter. Cover with the cheese.

Combine the rest of the ingredients, pour over the top of the potatoes
Cover with foil and bake at 350F for 1.5 hours.
IN the MEAN TIME:
Combine
1/2 C. bread crumbs
2 tbsp. butter, melted

Remove the foil and sprinkle the bread crumb mixture over the top and back into the oven for 10 more minutes.