Galette lyonnaise (lyonnaise potato galette)

Yield: 6 servings

Measure Ingredient
2 kilograms Baking potatoes (2 pounds) peeled
2 mediums Onions
6 tablespoons Butter; unsalted ( 3 oz)
Nutmeg; freshly grated
Salt
Pepper; black, freshly ground

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 ⅓ of the butter over medium-high heat. Add the onions and saute until soft and golden, about 10 minutes. Add ⅓ 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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