Servings: Yields 6 to 8 servings

3 pounds Yukon gold potatoes, brushed and washed 3 pounds Yukon gold potatoes, brushed and washed
2 teaspoons kosher salt 2 teaspoons kosher salt
4 tablespoons extra-virgin olive oil 4 tablespoons extra-virgin olive oil
4 yellow onions, sliced 4 yellow onions, sliced
2 tablespoons minced garlic 2 tablespoons minced garlic
1/2 cup unsalted butter, chopped ½ cup unsalted butter, chopped
1 teaspoon white pepper 1 teaspoon white pepper
2 tablespoons curly parsley, chopped 2 tablespoons curly parsley, chopped

Preheat oven to 400°F
Place potatoes in a large pot and fill with cold water until potatoes are just covered. Bring water to a boil, adding 1 teaspoon of salt. Reduce heat to medium-high and cook potatoes for 12 to 15 minutes. Potatoes are ready when they are only slightly tender. Remove potatoes from pot and drain thoroughly; do not rinse. Cut them into ½ inch slices.
Heat olive oil in a large ovenproof skillet over medium high heat. Lower heat, then add onions and cook for 10 to 12 minutes, stirring frequently, until onions are golden brown and tender. Season to taste with salt and add garlic. Cook garlic for 3 to 5 minutes until also golden. Transfer to a platter and set aside.
Place the same oven proof skillet over low heat. Melt butter, then cover bottom of pan with a third of the potatoes. Season with more salt and white pepper. Cover with half of onion mixture, and season again with salt and white pepper. Cover with half of remaining potatoes and season with the rest of salt and white pepper. Spread the rest of the onion mixture over potatoes, then top with remaining potatoes and season with white pepper. Cover with foil.
Bake potatoes in preheated oven for 12 to 15 minutes or until potatoes are tender and browning on top. Remove skilled from oven and use a spatula to carefull transfer potatoes to a serving platter. Sprinkle with curly parsley and serve when hot.