Classic Lyonnaise Potatoes
Ingredients
- 2 lb Idaho potatoes, peeled and sliced 1/2 inch thick
- 2 tbsp olive oil
- 4 each large onions, julienned
- 2 tbsp chopped garlic
- 1 tsp salt
- 1 tsp white pepper
- 0.5 cup butter (1 stick)
- 1 tbsp finely chopped fresh parsley
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the sliced potatoes in a pot of salted water. Bring to a boil and blanch for 2 minutes. Drain and cool.
- 2
In a large oven-proof sauté pan, heat the olive oil. Add the onions, season with salt and pepper, and sauté until caramelized, about 8 to 10 minutes. Transfer to a bowl.
- 3
Melt the butter in the same pan. When melted, cover the bottom with 1/3 of the potatoes. Season with salt and pepper.
- 4
Cover the first potato layer with 1/2 of the caramelized onions. Add another 1/3 of the potatoes, season, then the remaining onions, and finish with the last 1/3 of potatoes. Season the top.
- 5
Add the garlic to the pan. Place in the oven and cook for 10 to 12 minutes until the potatoes are golden brown.
- 6
Using a spatula, gently lift the potato cake onto a platter. Garnish with parsley and serve.