Galette lyonnaise (lyonnaise potato galette) Recipe

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Galette lyonnaise (lyonnaise potato galette)

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French, Potatoes, Vegetables, Western European

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Ingredients:

Procedures:

1	The bistros of lyons are a potato lover"s paradise.
2	This version, typical of the simple potato and onion mixtures typically served with roast meats or steak, is quick and easy to prepare.
3	boil or steam the potatoes until tender and mashable.
4	Drain.
5	Let the poratoes rest for a few minutes.
6	Coarsely mash with a fork, leaving a few irregular chunks.
7	preheat the broiler.
8	halve the onions lengthwise; cut each half into thin half-moon rounds.
9	in a large skillet, melt 1/3 of the butter over medium-high heat.
10	Add the onions and saute until soft and golden, about 10 minutes.
11	add 1/3 more of the butter and melt.
12	Add the potatoes, season generously with nutmeg, salt and pepper, and cook, tossing the mixture about 2 or 3 more minutes.
13	transfer the mixture to a gratin dish.
14	Smooth with the back of a large spoon, then dot with the remaining butter.
15	brown lightly under the broiler.
16	serve immediately.