INGREDIENTS

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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