Recipe - Galette Lyonnaise (Lyonnaise Potato Galette)

2 kg Baking potatoes (2 pounds)
peeled
2 md Onions
6 tablespoon Butter; unsalted ( 3 oz)
Nutmeg; freshly grated
Salt
Pepper; black, freshly
ground

Boil or steam the potatoes until tender and mashable. Drain. Let the
poratoes rest for a few minutes. Coarsely mash with a fork, leaving a few
irregular chunks. Preheat the broiler. Halve the onions lengthwise; cut
each half into thin halfmoon rounds. In a large skillet, melt 1/3 of the
butter over mediumhigh heat. Add the onions and saute until soft and
golden, about 10 minutes. Add 1/3 more of the butter and melt. Add the
potatoes, season generously with nutmeg, salt and pepper, and cook, tossing
the mixture about 2 or 3 more minutes. Transfer the mixture to a gratin
dish. Smooth with the back of a large spoon, then dot with the remaining
butter. Brown lightly under the broiler. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini