Golden Potato & Onion Gratin

2 Tbls plus 1 tsp olive oil

6 medium onion (2 pounds), each cut in half and sliced

1 can (14 ½ ozs) chicken broth

3 lbs Yukon Gold potatoes, cut into ¼ inch thick slices

¾ tsp salt

¼ tsp coarsely ground black pepper

3 slices firm white bread, coarsely grated into cubes

½ cup loosely packed fresh parsley leaves, chopped

1. In nonstick 12-inch skillet, heat 2 tbls oil over medium heat. Add onions and cook 1 hour or until tender and deep golden brown, stirring occasionally. Add chicken broth and cook 1 minute, stirring. Can cover and refrigerate until next day.

2. Preheat oven to 375F. In large bowl, toss potato slices with salt, pepper and onion mixture. Transfer to shallow 3 ½ quart casserole or 13" x 9" glass baking dish. Cover casserole and bake 1 hour to 1 hour & 15 minutes until potatoes are fork tender.

3. Meanwhile, in same skillet, heat remaining 1 tsp olive oil over medium heat. Add bread crumbs and cook 5 minutes or until toasted, stirring occasionally. Remove skillet from heat and stir in parsley.

4. To serve, uncover gratin and sprinkle with bread-crumb mixture. Makes 10 accompaniment servings.