Galette Lyonnaise (Lyonnaise Potato Galette)

This classic French side dish transforms simple baking potatoes into a luxurious meal. The key is coarsely mashing the potatoes to retain texture, then saut&# 195;Â©ing them with tender, sweet caramelized onions. A generous dusting of freshly grated nutmeg adds warmth, while butter enriches the flavor. Finished under the broiler, the top develops a deliciously crisp, golden crust that contrasts with the creamy interior. ItÃ¢ÂÂs an elegant yet comforting addition to any roast dinner or holiday table, offering rich, savory flavors that pair beautifully with meats or stand alone as a hearty vegetarian option.

Cooking Method: Boiling, Sautéing, Steaming

Cuisine: French

Courses: Side Dishes

Difficulty: Advanced

Servings: 6

Calories: 38.5

Dietary: Gluten-free, Vegetarian

Description

This classic French side dish transforms simple baking potatoes into a luxurious meal. The key is coarsely mashing the potatoes to retain texture, then saut&# 195;Â©ing them with tender, sweet caramelized onions. A generous dusting of freshly grated nutmeg adds warmth, while butter enriches the flavor. Finished under the broiler, the top develops a deliciously crisp, golden crust that contrasts with the creamy interior. ItÃ¢ÂÂs an elegant yet comforting addition to any roast dinner or holiday table, offering rich, savory flavors that pair beautifully with meats or stand alone as a hearty vegetarian option.

Ingredients

2 kilogram Baking potatoes (2 pounds)
2 medium Onions, peeled
6 tablespoon Unsalted butter
1/4 teaspoon Freshly grated nutmeg
to taste Salt
to taste Freshly ground black pepper

Directions

1
Boil or steam the potatoes until tender and easily mashed.
2
Drain the potatoes well and let them rest for a few minutes to steam off excess moisture.
3
Coarsely mash the potatoes with a fork, leaving some irregular chunks for texture.
4
Preheat the broiler.
5
Halve the onions lengthwise and cut each half into thin half-moon rounds.
6
In a large skillet, melt 2 tablespoons of butter over medium-high heat.
7
Add the onions and sautÃÂ© until soft and golden, about 10 minutes.
8
Add another 2 tablespoons of butter to the skillet and melt.
9
Add the mashed potatoes to the skillet with the onions.
10
Season generously with nutmeg, salt, and pepper.
11
Cook, tossing the mixture constantly, for 2 to 3 more minutes to combine flavors.
12
Transfer the mixture to a gratin dish or baking pan.
13
Smooth the top with the back of a large spoon.
14
Dot the surface with the remaining 2 tablespoons of butter.
15
Place under the broiler and brown lightly, watching closely to prevent burning.
16
Serve immediately while hot and crisp.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 38.5kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 8.5g3%
Dietary Fiber 1.1g5%
Sugars 0.4g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use waxy potatoes like Yukon Gold for a creamier texture, or starchy Russets for a fluffier result.

For a vegan version, substitute the butter with high-quality margarine or olive oil.

Do not skip the resting step for the potatoes; it helps remove excess water, preventing a gluey texture.

Watch the galette closely under the broiler as it can go from golden to burnt in seconds.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.

Keywords: french, potato galette, lyonnaise, onions, mashed potatoes, nutmeg, side dish, comfort food, vegetarian, roast dinner, butter, caramelized onions, gratin, classic, dinner party, holiday recipe, easy, vegetables, starch, broiled

Read it online: https://www.chefs-mate.com/recipe/galette-lyonnaise-lyonnaise-potato-galette/