Galette lyonnaise

Yield: 6 servings

Measure Ingredient
2 kilograms Baking potatoes, peeled
2 mediums Onions
6 tablespoons Margarine
\N \N Nutmeg, freshly grated
\N \N Salt
\N \N Pepper

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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