Lyonnaise Potatoes
By: Sheri Wetherell
Published: Saturday, February 13, 2010 - 5:21am

Ingredients




2 pounds russet potatoes, peeled and sliced ¼-inch thick
2 teaspoons olive oil
4 sweet yellow onions, thinly sliced
4 teaspoons garlic, chopped
1/2 cup butter
Salt and white ground pepper to taste
1 teaspoon parsley, finely chopped

Preparation

1 Preheat oven to 400 degrees F  
 2 Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.
 3 Heat a large ovenproof skillet over medium-high heat. Pour in olive oil and add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.

 4 Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
 5 Bake for 10 to 12 minutes, or until potatoes are tender and browned on top.  6 Remove from oven and use a spatula to carefully transfer potatoes to a serving platter.  7 Sprinkle with chopped parsley just before serving.