| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Lyonnaise | Emlive09 | 1 | servings | |
INGREDIENTS
| 2 | lb | Idaho; peeled and sliced |
| ; 1/2-inch thick | ||
| 2 | tb | Olive oil |
| 4 | Onions; julienne | |
| 2 | tb | Chopped garlic |
| Salt and white pepper | ||
| 1 | Stick butter | |
| 1 | tb | Finely chopped parsley |
INSTRUCTIONS
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 saut. pan, heat the olive oil. When the oil is hot, add the onions. Season with salt and pepper. Saut. 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 Converted by MC_Buster. Per serving: 1244 Calories (kcal); 120g Total Fat; (84% calories from fat); 7g Protein; 44g Carbohydrate; 248mg Cholesterol; 953mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 24 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC67 Converted by MM_Buster v2.0n.
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