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Galette Lyonnaise (Lyonnaise Potato Galette)
Yield: 6 servings
2 kg baking potatoes (2 pounds) peeled
2 md onions
6 tb butter, unsalted (3 oz)
nutmeg, freshly grated
salt
pepper, black, freshly ground
Boil or steam the potatoes until tender and mashable. Drain. Let
the poratoes rest for a few minutes. Coarsely mash with a fork,
leaving a few irregular chunks.
Preheat the broiler.
Halve the onions lengthwise, cut each half into thin half-moon
rounds.
In a large skillet, melt 1/3 of the butter over medium-high heat.
Add the onions and saute until soft and golden, about 10 minutes.
Add 1/3 more of the butter and melt. Add the potatoes, season
generously with nutmeg, salt and pepper, and cook, tossing the
mixture about 2 or 3 more minutes.
Transfer the mixture to a gratin dish. Smooth with the back of a
large spoon, then dot with the remaining butter.
Brown lightly under the broiler.
Serve immediately.
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Lyonnaise Potatoes 02