Lyonnaise Potatoes [ top ] Another interesting and low-effort way of cooking potatoes. Peel three or four decent-sized potatoes, then cut them into slices about 1/8 inch (3mm) thick. Peel a large onion, and slice similarly. (Use a large knife!) In a large oven-proof dish (ceramic or pyrex), put alternate layers of potato and onion, finishing off with a layer of potato. Dissolve a chicken stock cube in half a pint of boiling water, and pour over the potato. The liquid should not quite cover the layers of vegetables - add a little more boiling water if necessary. Sprinkle with a little salt (not too much, since stock cubes are often quite salty) and oots of freshly-ground black pepper. Ingredients (Serves 4) 3-4 large potatoes One large onion One chicken stock cube Freshly-ground black pepper Pinch of salt Place in a pre-heated oven at 175C (Gas Mark 5), or at 200C (Gas Mark 6) on the bottom shelf. Cook for about one and a half hours. The onions and potatoes will have softened nicely, and the chicken stock more or less completely evaporated. Serve from the oven dish at the table.
I'm in my own little world, but thats ok everybody knows me here Angelique --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
