2 (10.5 ounce) cans refrigerated chicken broth
1/4 cup butter, softened
1/4 cup white sugar
1 egg
1/4 teaspoon salt
4 large potatoes, cubed
1/2 cup melted butter
1/3 cup canola oil
Preheat oven to 350 degrees F (175 degrees C).
Arrange potatoes in the bottom of a 4 quart casserole dish. In a bowl, cream together 1/2 cup of butter and 1/4 cup sugar until smooth. Stir in 1 egg and salt.
Season mixture with egg mixture to potatoes, then coat potato cubes with 1/2 cup melted butter.
Place potatoes in a 10x15 inch baking dish. In a small bowl combine 1/2 cup oil, 1/3 cup canola oil and 1/2 cup milk. Pour over potatoes and top with remaining 1 cup butter and 1/4 cup sugar.
Bake in preheated oven for 15 minutes.