Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

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.

Ingredients:

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

Instructions:

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

Submit your question
to Ochef

Related Articles:
Potato Varieties Explained
Pommes Lyonnaise, Potatoes Lyonnaise
How to Keep Scalloped Potatoes from Curdling
What are New Potatoes?
The Right Potatoes for a Soup
Related Recipes:
Classic Mashed Potatoes
Potatoes Lyonnaise
Garlicky Mashed Potatoes
Roast Potatoes
Gratin Dauphinois
Cooking    Baking    Ingredients    Equipment    Techniques    Entertaining    Holidays    Ethnic    Nutrition    Safety    Desserts    Drinks    History    Science    Kids

Register    © 2001-2006 OCHEF LLC    Search    Advertise    Contact Us    Privacy    Site Map    Links