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Lyonnaise Potatoes

List of Ingredients






CLASSIC LYONNAISE POTATOES

Recipe courtesy Emeril Lagasse, 1999

2 pounds Idaho, peeled and sliced 1/2-inch thick
2 tablespoons olive oil
4 onions, julienne
2 tablespoons chopped garlic
Salt and white pepper
1 stick butter
1 tablespoon finely chopped parsley

Preheat the oven to 400 degrees F. Place the potatoes in a pot of salted water. Bring the
potatoes up to a boil
and blanch for 2 minutes. Remove the pan from the heat, drain and cool. In a large oven-proof
sauté pan, heat
the olive oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté the onions
until
caramelized, about 8 to 10 minutes. Turn the onions into a bowl. Place the pan back on the stove
and melt the
stick of butter. When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes.
Season with
salt and pepper. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3
of the
potatoes. Season with salt and pepper. Repeat the layering until all of the potatoes and onions
are used. Place
the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown.
Remove the pan from
the oven. Using a spatula, gently lift the potatoes out of the pan and place on a platter. Garnish
with parsley.

Yield: 4 to 6 servings
Prep Time: 15 minutes
Cooking Time: 45 minutes

Recipe