(potatoes) Pommes Lyonnaise

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 2 lbs waxy potatoes
• 8 ounces onions
• 1 1/2 ounces butter
• 1 1/2 ounces lamb fat (or more butter)
• salt and pepper
• 2 tablespoons chopped parsley

Recipe

• 1 peel and slice the potatoes very thinly (a mandolin works best to get them very thin).
• 2 peel and slice the onions medium-fine (again the madolin, if you have one).
• 3 heat the oven to 350 degrees.
• 4 melt the butter and lamb fat, (you can replace the lamb fat with butter, but the taste will be different), in a large iron frying pan over a medium low heat and add the onions, cooking them for 4 to 5 minutes until transparent before adding the potatoes.
• 5 season well with salt and pepper.
• 6 turn them over occasionally with a wooden spatula and when they have coloured to the blond stage, mix in the parsley.
• 7 empty the contents of the pan into a large oval gratin dish and cook very slowly in the oven for at least 1 hour or until browned and crusted on the surface and melting underneath.