Lyonnaise Potatoes

Recipe View Preheat your oven to 400 degrees F (200 degrees C).

Recipe View Slice the peeled potatoes into 1/4-inch thick rounds. Place them in a pot, cover with cold water, and bring to a boil. Parboil for just 2 minutes, then drain thoroughly and set aside. (Prep time: 5 minutes)

Recipe View Heat a large oven-proof skillet (cast iron works wonderfully) over medium-high heat. Add the olive oil, then introduce the thinly sliced onions. Sauté until they achieve a light, golden caramelization, approximately 8 to 10 minutes. Incorporate the minced garlic and continue to sauté until the onions are deeply browned and the garlic is softened, releasing its aromatic essence. Transfer this fragrant mixture to a bowl. (Cook time: 15 minutes)

Recipe View Return the skillet to the stove over low heat. Melt the butter, allowing it to coat the bottom of the pan evenly. Arrange one-third of the parboiled potato slices in a single layer, overlapping slightly. Season generously with salt and white pepper. (Prep time: 3 minutes)

Recipe View Top the potato layer with half of the caramelized onion mixture, spreading it evenly. Cover with half of the remaining potato slices, season again with salt and white pepper. Spread the remaining onion mixture over the potatoes. Finish with the last layer of potatoes and season with salt and white pepper. (Assembly time: 7 minutes)

Recipe View Transfer the skillet to the preheated oven and bake until the potatoes are tender and beautifully browned on top, approximately 10 to 12 minutes. (Bake time: 12 minutes)

Recipe View Carefully remove the skillet from the oven and use a spatula to transfer the Lyonnaise Potatoes to a serving platter. Garnish with finely minced fresh parsley just before serving to add a touch of brightness and freshness.