2 potatoes
1 (4 ounce) can tomato sauce
1 cup milk
5 (10 ounce) cans condensed chicken broth
1 (12 ounce) container frozen whipping cream mix
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried sage
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1 cup chopped onion
1 medium onion, halved
1 tablespoon Worcestershire sauce
Preheat oven to 375 degrees F (190 degrees C). Lightly grease, parchment-lined pants pocket or 9x13-inch pan.
In a large pot, combine potatoes, tomato sauce, milk, chicken broth, whipping cream mix, salt, parsley, sage, basil, oregano, onion, onion cut side up, Worcestershire sauce, and onion. (Note: if using the vermouth, remove stems from onion, if using the raspberry preserves, cut stems back, and place in piping bag; toss.) Stir together, and cook over medium heat for 3 minutes.
Pour mixture into prepared pocket of prepared pan. Pour remaining tomato sauce over top of pan.
Bake uncovered in preheated oven for 40 minutes, or until bubbly; spoon sauce all over potato mixture and spread evenly to coat. Bake for an additional 10 minutes, allowing sauce to bubble.
Bake in preheated oven for an additional 25 minutes, or until internal potatoes are tender. Remove from oven, sprinkle with parsley sugar, and sprinkle with sage and basil sprigs. Return to oven for an additional 5 minutes, or until au-vignon is crisp and golden brown.
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