| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Lyonnaise | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Yukon Gold potatoes; peeled, sliced thin |
| 2 | tb | Olive oil |
| 4 | Onions; julienned | |
| 2 | tb | Chopped garlic |
| Salt and white pepper | ||
| 1 | Stick butter | |
| 1 | tb | Finely chopped parsley |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA16 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 and drain. In a large oven-proof saute pan, heat the olive oil. When the oil is hot, add the onions. Season with salt and pepper. Saute 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. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. 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. Slice the lyonnaise into 12 slices. Garnish with parsley. Yield: 12 servings Posted to recipelu-digest by molony <molony@scsn.net> on Mar 16, 1998
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