Lyonnaise Potatoes

Photo: flickr user methTICALman

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

Preheat oven to 400 degrees F

Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.

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.

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.

Bake for 10 to 12 minutes, or until potatoes are tender and browned on top.

Remove from oven and use a spatula to carefully transfer potatoes to a serving platter.

Sprinkle with chopped parsley just before serving.