| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Potatoes, French |
6 |
Servings |
INGREDIENTS
| 2 |
kg |
Baking potatoes (2 pounds) peeled |
| 2 |
md |
Onions |
| 6 |
tb |
Butter; unsalted ( 3 oz) |
|
|
Nutmeg; freshly grated |
|
|
Salt |
|
|
Pepper; black, freshly ground |
INSTRUCTIONS
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 over medium-high heat. Add the onions and saute until soft and
golden, about 10 minutes. Add 1/3 more of the butter 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. Brown lightly under the broiler. Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”