Side Pannel
Galette Lyonnaise (Lyonnaise Potato Galette)
Galette Lyonnaise (Lyonnaise Potato Galette)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Potatoes, French
Ingredients List
- 2 kg Baking potatoes (2 pounds)
- - peeled
- 2 md Onions
- 6 tb Butter; unsalted ( 3 oz)
- Nutmeg; freshly grated
- Salt
- Pepper; black, freshly
- - ground
Directions
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.
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.
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