Lyonnaise Potatoes

Recipe Ingredients

2 lbs	908g / 32oz	Yukon Gold potatoes - peeled, sliced thin
2 tablespoons	30ml	Olive oil
4		Onions - julienned
2 tablespoons	30ml	Chopped garlic
		Salt - to taste
		Freshly-ground white pepper - to taste
1		Butter
1 tablespoon	15ml	Finely-chopped parsley

Recipe Instructions

Preheat the oven to 400 degrees.

Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 minutes. Remove the pan from the heat and drain.

In a large oven-proof saute pan, heat the olive oil. When the oil is hot, add the onions. Season with salt and pepper. Saute the onions until caramelized, about 8 to 10 minutes. Turn the onions into a bowl.

Place the pan back on the stove and melt the stick of butter. When the butter has melted. Cover the bottom of the pan with 1/3 of the potatoes. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden-brown. Remove the pan from the oven. Using a spatula, gently lift the potatoes out of the pan. Slice the lyonnaise into 12 slices. Garnish with parsley.

This recipe yields 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A16 broadcast 02-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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