Lyonnaise Potatoes So Tasty

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Lyonnaise Potatoes

"This is a classic dish with sliced potatoes and onions. "

Ingredients :

2 kilos russet potatoes
2 tablespoons olive oil
4 onions, thinly sliced
2 tablespoons chopped garlic
half cup butter
salt to flavor
ground white pepper, to flavor
1 tablespoon finely minced clean parsley

Instructions :

Prep : 30M	Cook : 6M	Ready in : 55M

Preheat oven to 400 ranges F (200 degrees C).
Peel potatoes and reduce into half inch slices. Place sliced potatoes in a pot and cowl with water. Bring to a boil. Allow to boil 2 minutes, then drain and set apart.
Heat a big ovenproof skillet over medium-high warmth. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to ten mins. Stir in garlic and saute till onions are deep brown and garlic is tender. Transfer aggregate to a bowl.
Place skillet again on stove over low warmth. Melt butter, then cowl bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with half of of onion combination. Cover with half of of final potatoes and season with salt and pepper. Spread with the rest of onion aggregate. Cover with last potatoes, and season with more salt and pepper.
Bake in preheated oven for 10 to twelve mins, or till potatoes are tender and browned on pinnacle. Remove from oven and use a spatula to carefully switch potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, cook dinner it evenly, and make clean-up easier.

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