Dijon Scalloped Potatoes

2/3 Cup onion, chopped
2 Teaspoons canola oil
1 (14 1/2 oz) Can chicken broth
2 (3 oz) Packages cream cheese, cubed
1 Tablespoon Dijon mustard
3 Medium russet potatoes, peeled & thinly sliced
2 Medium sweet potatoes, peeled & thinly sliced
2 Cups butter-flavored crackers, crushed
3 Tablespoons grated Parmesan cheese
2 Tablespoons butter, melted
2 Teaspoons minced fresh parsley

In a Dutch oven, saut� onion in oil until tender. Reduce heat to medium; stir in the broth, cream cheese and mustard until blended. Remove from the heat. Stir in the potatoes.
Transfer to a 13" x 9" baking dish coated with cooking spray. In a small bowl, combine the crushed crackers, parmesan cheese and butter; sprinkle over the top.
Bake, uncovered at 350�F for 50 to 60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand for 10 minutes before serving.