Emerils Lyonnaise Potatoes Recipes

CLASSIC LYONNAISE POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 minutes. Remove the pan from the heat, drain, and cool. In a large ovenproof saute pan, heat the olive oil. When the oil is hot, add the onions and garlic. Season with salt and pepper. Saute the onions until caramelized, about 8 to 10 minutes. Turn the onions into a bowl. Place the pan back on the stove and melt the stick of butter. When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes.
• Season with salt and pepper. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Season with salt and pepper. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown. Remove the pan from the oven.
• Using a spatula, gently lift the potatoes out of the pan and place on a platter. Garnish with parsley.

EMERIL'S LYONNAISE POTATOES

Steps:

• Preheat the oven to 400º F.
• Place the potatoes in a pot of salted water and bring to a boil. Cook for 2 minutes.
• Remove the pan from the heat and drain.
• Heat the olive oil in a large ovenproof skillet over medium heat.
• Add the onions and season with salt and pepper.
• Cook, stirring, until the onions are caramelized, 8 to 10 minutes.
• Transfer the onions to a bowl.
• Place the pan back on the stove and melt the stick of butter.
• When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes.
• Cover the first layer of potatoes with 1/2 of the onions.
• Cover the onions with 1/3 of the potatoes.
• Repeat the layering until all of the potatoes and onions are used.
• Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown.
• Remove the pan from the oven.
• Using a spatula, gently lift the potatoes out of the pan.
• Slice the lyonnaise into 12 slices. Garnish with parsley.

LYONNAISE POTATOES

Steps:

• Preheat grill.
• **Note: to carmelize garlic: Slice 1/4 inch from the bottom of whole heads of garlic, rub with olive oil, and place on the grill, cut side down, over low heat. After about 20 minutes, cover loosely with foil and cook until carmelized, about 25 to 35 minutes**.
• Peel and slice the cooked potatoes 1/4 inch thick. Melt the butter in a heatproof casserole and add the garlic. Alternate Layers of the potao and onion slices in the casserole dish, seasoning each laer with thyme, sage, Tabasco, nutmeg and pepper.
• Pour in the hot stock and sprinkle evenly with the grated cheese.
• Cover the dish with a teght-fitting lid or aluminum foil and grill for 10 minutes with the grill lid down. Uncover the casserole, close the grill lid, and cook for 5 minutes.