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"Hunger is the best sauce in the world."--Cervantes

Gratin of Potatoes 'a la Lyonnaise Recipe

4.7 stars - based on 3 votes
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This recipe for Gratin of Potatoes 'a la Lyonnaise is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Several tbsp. Soft Butter
2 to 3 c. Onions - Thinly Sliced
12 to 16 Medium "Boiling" Potatoes - Peeled and Thinly Sliced
Salt and Freshly Ground Pepper
1 1/2 c. Coarsely Grated Swiss Cheese
2 to 3 c. Chicken Stock

Equipment:
A oven safe 2-quart baking and serving dish, Such as an oval one 9 X 12 X 2 inches.

A food processor for slicing onions and potatoes.
Directions:
Directions:
Melt two (2) tbsp. butter in a frying pan and saute the onions slowly, stirring occasionally.

Smear the baking dish with butter and spread in a layer of potatoes, season lightly with salt and pepper, and spread in 1/3 of the onions (which need not be fully cooked), then 1/3 of the cheese. Continue with two (2) more layers of potatoes, onions and cheese, ending with the last of the cheese.

Dot top with two (2) tbsp. butter and pour in enough chicken stock to come only halfway up the potatoes.

Preheat oven to 425º. Set dish over moderately high heat on top of the stove, bring to the simmer and place in lower middle level of preheated oven. Bake for 30 to 40 minutes.

Ideally the liquid will have been almost entirely absorbed when the potatoes are tender; if not, remove baking dish from oven, tilt it, and draw out excess liquid with a bulb blaster. Boil it down rapidly in a sauce pan until thickened, pour it back into the dish, tilting in all directions, and return to oven for a few minutes to finish baking.
Number Of Servings:
Number Of Servings:
For 6 People
Personal Notes:
Personal Notes:
Gratin of potatoes a' la lyonnaise translates to; scalloped potatoes baked in broth with onions and cheese.

 

 

 

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