Lyonnaise Potatoes Popular Recipes

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Lyonnaise Potatoes

"This is a classic dish with sliced potatoes and onions. "

Ingredients :

2 pounds russet potatoes
2 tablespoons olive oil
four onions, thinly sliced
2 tablespoons chopped garlic
half cup butter
salt to flavor
ground white pepper, to flavor
1 tablespoon finely minced fresh parsley

Instructions :

Prep : 30M	Cook : 6M	Ready in : 55M

Preheat oven to 400 stages F (two hundred ranges C).
Peel potatoes and reduce into half inch slices. Place sliced potatoes in a pot and cowl with water. Bring to a boil. Allow to boil 2 mins, then drain and set aside.
Heat a large ovenproof skillet over medium-excessive warmth. Pour in olive oil, then upload onions. Saute until gently caramelized, 8 to ten mins. Stir in garlic and saute till onions are deep brown and garlic is smooth. Transfer mixture to a bowl.
Place skillet returned on range over low heat. Melt butter, then cowl backside of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion combination. Cover with half of ultimate potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with closing potatoes, and season with extra salt and pepper.
Bake in preheated oven for 10 to 12 mins, or until potatoes are gentle and browned on pinnacle. Remove from oven and use a spatula to cautiously switch potatoes to a serving platter. Sprinkle with chopped parsley just earlier than serving.

Notes :

Reynolds® Aluminum foil may be used to keep meals moist, prepare dinner it flippantly, and make smooth-up easier.

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