This is a well-known dish, but so seldom properly cooked that it may be worth while giving the correct recipe.
Firm potatoes, boiled in their skins, are peeled and sliced about 1/4-inch thick and seasoned with salt. They are gently fried in a capacious heavy frying-pan until they are golden brown on both sides. When they are all but ready, some onion, sliced very thin and fried until pale gold in a separate frying-pan, is mixed in with the potatoes, and the dish is ready to serve. It bears little resemblance, as can be seen, to the greasy mixture of unevenly browned potatoes and frizzled onions which usually passes for pommes lyonnaises.
Proportions are 1 medium-sized onion to each pound of potatoes and, for cooking each vegetable, 1 oz. of butter or pure beef dripping.
The potatoes take about 15 minutes to cook, the onions up to 10 minutes.
From Wolfgang Puck's Modern French Cooking for the American Kitchen (, ), by Wolfgang Puck.
You must do this in a nonstick pan; otherwise the potatoes will not unmold properly.
Preheat oven to 400°F (205°C).
Sauté sliced onions in 1 Tbsp 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.