Potato Casserole

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This recipe is based on one from our family cookbook, but since there are a few people in my family who are not fond of onions, I cut back on the onions and added some fresh herbs.  Also, since we already had a dish with cheddar cheese, I used Gruyere instead.

8 medium potatoes, unpeeled
1 bay leaf
1/4 cup butter
1 can cream of chicken soup, undiluted
1 1/2 cups sour cream
2 green onions, finely chopped ( I used mostly the green ends for a more subtle flavor)
1 1/2 teaspoons chopped, fresh thyme (or to taste)
1 teaspoon chopped fresh rosemary (or to taste)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated Gruyere cheese
1 - 2 Tablespoons butter

Preheat oven to 350
Spray 2 1/2 quart casserole dish with non stick spray.
Boil potatoes with bay leaf until barely tender.  Cool, peel and grate coarsely.   Melt 1/4 cup butter in saucepan and add soup.  Stir until smooth.  Blend in sour cream, salt, pepper, green onions, herbs and cheese.  Mix into potatoes and stir gently until blended.  Spoon into casserole dish.  Dot with remaining butter and bake, uncovered for 30 - 40 minutes, or until heated through.
Serves about 8