• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Galette Lyonnaise (Lyonnaise Potato Galette)

  • Recipe Submitted by on

Category: French, Vegetables

 Ingredients List

  • 4 3/8 lb Baking potatoes; peeled
  • 2 Onions; (omit onions and you
  • -might want to add basil or
  • -thyme or your favorite
  • -herb)
  • 3/8 c Butter; unsalted (for pareve
  • -use margerine)
  • Nutmeg; freshly grated
  • Salt
  • Pepper; black; freshly
  • -ground


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 10 minutes.

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.

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