Galette Lyonnaise

Yield: 6 to 8 servings

2 lb of baking potatoes
2 large onions
5 Tbsp of unsalted butter
freshly grated nutmeg, salt and pepper to taste

  • Peel the potatoes.
  • Boil and steam them until tender, drain.
  • Coarsely mash with a fork, leaving a few irregular chunks.
  • Preheat the broiler.
  • Slice the onions.
  • Melt 2 Tbsp of the butter in a large skillet, add the onions and sauté until soft and golden.
  • Melt the rest of the butter in the skillet and add the potatoes, nutmeg, salt and pepper.
  • Cook and toss the mixture about 3 minutes.
  • Transfer to a gratin dish, smooth the surface with a spoon and dot with the remaining butter.
  • Brown lightly under the broiler.

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