Galette lyonnaise (lyonnaise potato galette)

Yield: 6 Servings

Ingredients:

2 kg Baking potatoes (2 pounds) - peeled
2 md Onions
6 tb Butter; unsalted ( 3 oz)

Instructions:

Nutmeg; freshly grated Salt Pepper; black freshly - ground Boil or steam the potatoes until tender and mashable. Drain. Let the poratoes rest for a few minutes. Coarsely mash with a fork leaving a few irregular chunks. Preheat the broiler. Halve the onions lengthwise; cut each half into thin half-moon rounds. In a large skillet melt 1/3 of the butter over medium-high heat. Add the onions and saute until soft and golden about 10 minutes. Add 1/3 more of the butter and melt. Add the potatoes season generously with nutmeg salt and pepper and cook tossing the mixture about 2 or 3 more minutes. Transfer the mixture to a gratin dish. Smooth with the back of a large spoon then dot with the remaining butter. Brown lightly under the broiler. Serve immediately.