Potatoes Lyonnaise

 

Potatoes Lyonnaise

Potatoes, caramelized onions, garlic, and butter layered and baked to tender savory perfection. Mmm. Even if it doesn't do my actual heart good, it sure comforts my soul today. 
This is just a satisfying potato and onion dish that compliments any meat, in my opinion. It's buttery, tender, intermittently crisp, with the sweet saltiness of perfectly caramelized onions. I'm literally sitting here after dinner eating the leftovers with my fingers, probably getting the keyboard all buttery.
Speaking of butter, the original recipe calls for a whole stick of butter, and I only used 6 tablespoons. I have to say, though, that the next time I make these I'll probably back it down to 5, or even 4 tablespoons. My remnants are nearly swimming in butter. Delicious, but really more than I should be consuming right now.

Potatoes Lyonnaise
    Adapted from DownHomeComfortFood.com

Ingredients:

• 2 pounds yellow-fleshed potatoes, sliced thin (about 1/8 inch)
• 4 smallish onions, halved and julienned
• 2 tablespoons olive oil
• 1/8 teaspoon ground pepper
• 1/4-1/2 teaspoon salt
• 2 tablespoons fresh minced garlic
• 6 tablespoons butter, plus a little more for brushing
• more salt for boiling

Instructions:

• Preheat oven to 400 degrees Fahrenheit.
• Place sliced potatoes into a large pot with salted water. Bring to a boil over medium high heat, stirring occasionally to separate potato slices so they can cook evenly. Drain water completely and set aside.
• Heat the olive oil in a large cast-iron skillet set over medium heat. Add the onions, 1/4 to 1/2 teaspoon salt and pepper to taste. Stir and allow to cook until starting to brown. Stir again and reduce heat to medium low. Stir and cook onions on low to medium until they start to caramelize, but don't turn to mush (about 12-15 minutes). Add minced garlic, stir, and cook for another minute. Remove onions & garlic to a heat-proof bowl.
• Return the pan to the burner and melt 6 tablespoons butter in the pan. Make a potato layer on the bottom of the pan with 1/3 of the potatoes. Evenly distribute half the onions on top of the layer of potatoes. Add another layer of 1/3 of the potatoes. Add another layer of onions. Top with the final 1/3 of the potatoes. Brush tops of potatoes with a little melted butter.
• Place pan in oven and bake for about 20-25 minutes, until potatoes are browned.
• Remove from oven and serve.

Potatoes: boiled and drained

Onions just starting to caramelize

The first couple of layers

Just a little butter on top before going into the oven

Comfort food--all hot and bubbly