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Galette Lyonnaise (Lyonnaise Potato Galette)

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French Potatoes


  • 2 kg Baking potatoes (2 pounds) peeled
  • 2 md Onions
  • 6 tb Butter; unsalted ( 3 oz)
  • Nutmeg; freshly grated
  • Salt
  • Pepper; black, freshly ground


Boil or steam the potatoes until tender and mashable. Drain. Let the poratoes rest for a few minutes. Coarsely mash with a fork, leaving a few irregular chunks. Preheat the broiler. Halve the onions lengthwise; cut each half into thin half-moon rounds. In a large skillet, melt 1/3 of the butter over medium-high heat. Add the onions and saute until soft and golden, about 10 minutes. 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. Transfer the mixture to a gratin dish. Smooth with the back of a large spoon, then dot with the remaining butter. Brown lightly under the broiler. Serve immediately.
From Gemini's MASSIVE MealMaster collection at