Potatoes - Pommes Lyonnaise
Recipe: #9755
May 31, 2013
"These are excellant, the crispy top layer is fought over in our house. Evolved to our taste from "French Cooking by Eileen Reece""
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (204.4 g)
- Calories 162.7
- Total Fat - 6.5 g
- Saturated Fat - 3.9 g
- Cholesterol - 18.7 mg
- Sodium - 111.1 mg
- Total Carbohydrate - 23.6 g
- Dietary Fiber - 3 g
- Sugars - 7.7 g
- Protein - 3.5 g
- Calcium - 36.6 mg
- Iron - 0.8 mg
- Vitamin C - 19.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350f degrees.
Step 2
Peel and slice the potatoes very thinly (a mandolin works best to get them very thin).
Step 3
Peel and slice the onions medium-fine (again the madolin, if you have one).
Step 4
Melt the butter and pork fat, (you can replace the pork fat with butter, but the taste will be different), in a large iron frying pan over a medium low heat and add the onions, cooking them for 4 to 5 minutes until transparent before adding the potatoes.
Step 5
Season well with salt and pepper.
Step 6
Turn them over occasionally with a wooden spatula and when they have coloured to the blond stage, mix in the parsley.
Step 7
Empty the contents of the pan into a large oval gratin dish and cook very slowly in the oven for at least 1 hour or until browned and crusted on the surface and melting underneath.
Tips
No special items needed.
0 Reviews
You'll Also Love
