INGREDIENTS

INSTRUCTIONS

The bistros of Lyons are a potato lover's paradise. This version,
typical of the simple potato and onion mixtures typically served with
roast meats or steak, is quick and easy to prepare.  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 (or margarine) over  medium-high heat. Add the onions and saute
until soft and golden,  about  Add 1/3 more of the butter (or
margarine) 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 (or margarine).
Brown lightly under the broiler.  Serve immediately.  Recipe by:
Patricia Wells, Bistro cooking, Arrow Books, 1992  Posted to
JEWISH-FOOD digest by Lenore Gould <lenoreg@wwnet.com> on  Oct 06,
1998, converted by MM_Buster v2.0l.

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