| 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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