Instructions: Preheat oven to 350 F.
Melt butter in large skillet over medium low heat. Add onions and cook stirring frequently until onions are carmelized, about 30 minutes.

Stir together cumin, tumeric, cayenne, salt, pepper and garlic.

Butter a 13 X 9 inch baking dish. Layer half the potatoes in the dish, overlapping slightly. Sprinkle with half the spice mixture. Cover with onions. Layer remaining potatoes over onions and sprinkle with remaining spice mixture. Pour cream over top.

Cover with aluminum foil and bake until potatoes are tender, about 2 hours. Let cool slightly, cut into rectangles and serve.

Serves 6.

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