Ingredients:
2 Tbsp olive oil
1 Tsp olive oil
6 (2 pounds) medium onions, each cut in half and sliced
1 (14 - 1/2 oz) can chicken broth
3 pounds Yukon Gold potatoes, cut into 1/4-inch thick slices
3/4 Tsp salt
1/4 Tsp coarsely ground black pepper
3 slices firm white bead, coarsely grated into crumbs
1/2 (loosely packed) cups fresh parsley leaves, chopped
Directions:
In nonstick 12" skillet, heat 2 tablespoons olive 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. (Recipe can be prepared up to this point a day ahead. Cover and refrigerate onions until ready to use.)
Preheat oven to 375°. In large bowl, toss potato slices with salt, pepper, and onion mixture. Transfer potato mixture to shallow 3 1/2-quart casserole or 13x9" baking dish. Cover casserole and bake 1 hour to 1 hour 15 minutes, until potatoes are fork-tender.
Meanwhile, in same skillet, heat remaining 1 Tsp olive oil over medium-high heat. Add bread crumbs and cook 5 minutes or until toasted, stirring occasionally. Remove skillet from heat, stir in parsley.
To serve - uncover gratin and sprinkle with bread crumb mixture.
Recipe from: UNKNOWN
