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Galette Lyonnaise (Lyonnaise Potato Galette)

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. Cut
  2. 6 tablespoons butter -- unsalted ( 3 oz) nutmeg -- freshly grated salt pepper; black -- freshly ground
  3. 2 medium onions
  4. 2 kilograms baking potatoes -- peeled
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. The bistros of Lyons are a potato lover's paradise. This version, typical of the simple potato and onion mixtures typically served with roast meats or steak, is quick and easy to prepare.
  2. Boil or steam the potatoes until tender and mashable. Drain. Let the potatoes rest for a few minutes. Coarsely mash with a fork, leaving a few irregular chunks.
  3. Preheat the broiler.
  4. Halve the onions lengthwise; cut each half into thin half-moon rounds.
  5. In a large skillet, melt 1/3 of the butter over medium-high heat. Add the onions and saut‚ until soft and golden, about 10 minutes.
  6. Add 1/3 more of the butter and melt. Add the potatoes, season generously with nutmeg, salt and pepper, and cook, tossing the mixture about 2 or 3 more minutes.
  7. Transfer the mixture to a gratin dish. Smooth with the back of a large spoon, then dot with the remaining butter.
  8. Brown lightly under the broiler.
  9. Serve immediately.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Steamer
  • Grill or grill pan
  • Baking dish
  • Chef's knife
  • Grater
  • Vegetable peeler
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/BillWight/Vegetables_2/Vegetables_2.mxp), file Recipes/www.grassrootsrecipes.com/BillWight/Vegetables_2/Vegetables_2.mxp in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.