Lyonnaise Potato Cake
This look beautiful on a large patter, garnish with sprigs of chives. Very tasty.
List of Ingredients
- 2 1/2 pounds red potatoes, peeled
- 1/4 cup rendered chcken fat or butter
- 1 pound onions (about 3 medium), thinly sliced
- 3/4 cup grated imported Swiss cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
Instructions
- Put the potatoes in a large saucepan and add cold water to cover. Bring to a boil and cook over moderate heat until tender, 25 to 30 minutes; drain. Set the potatoes aside until they are cool enough to handle, 10 to 15 minutes. Using a large spoon and fork, mash and crush the potatoes into pieces not larger than 1/2 inch.
- In a large overnproof skillet, preferably nonstick, heat the chicken fat over moderate heat. Add the onions and cook until lightly browned, 8 to 10 minutes. Add the onions, Swiss cheese, salt and pepper to the potatoes; blend well.
- In the same nonstick skillet, melt the butter. Add the potato mixture and pack it down tightly. (This recipe can be prepared ahead to this point. Set aside at room temperature for up to 3 hours.)
- About 40 minutes before serving, preheat the broiler. Heat the skillet with the potato mixture over moderate heat. Cover and cook until the bottom of the potato cake is browned, about 15 minutes. Transfer to the broiler, setting the pan about 6 inches from the heat. Broil until the top is nicely browned, 10 to 12 minutes. Remove the skillet from the oven and let stand for 5 minutes. To serve, invert onto a serving plate and cut into wedges. Yield 6 to 8 servings.
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