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Lyonnaise Potatoes
From Wolfgang Puck's Modern French Cooking for the American Kitchen

You must do this in a nonstick pan; otherwise the potatoes will not unmold properly.


1 medium onion, thinly sliced
4 Tbsp clarified unsalted butter
3 large Idaho or baking potatoes, peeled
1-1/2 tsp salt
1 tsp freshly ground pepper


Preheat oven to 400°F (205°C).

Sauté sliced onions in 1 tablespoon butter until lightly golden brown. Reserve.

Cut the potatoes into 1/8-inch slices. (Do not soak in water when sliced.) Immediately mix with the remaining 3 Tbsp butter, salt, and pepper.

In a 10-inch nonstick baking pan, arrange half the potatoes in one layer. Cover with the sautéed onions and top with the remaining potatoes.

Bake approximately 30 minutes, until the potatoes are golden brown and crispy. If the underside of the potatoes is not browned when the potatoes are tender, finish over high heat on the stove top.

Note: Potatoes may be baked in individual 4-inch pans for 12 to 15 minutes.

Yield: To serve 6

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