|2 kilograms||Baking potatoes, peeled|
|Nutmeg, freshly grated|
Boil or steam the potatoes until tender and mashable. Drain. Let the potatoes 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 ⅓ of the margarine over medium-high heat.
Add the onions and saute until soft and golden, about 10 minutes.
Add ⅓ more of the 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 margarine. Brown lightly under the broiler & serve immediately.
Patricia Wells "Bistro Cooking"
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