CLASSIC LYONNAISE POTATOES
Recipe courtesy Emeril Lagasse, 1999

2 pounds Idaho, peeled and sliced 1/2-inch thick
2 tablespoons olive oil
4 onions, julienne
2 tablespoons chopped garlic
Salt and white pepper
1 stick butter
1 tablespoon finely chopped parsley

Preheat the oven to 400 degrees F. 
Place the potatoes in a pot of salted water.
Bring the potatoes up to a boil and blanch for 2 minutes.
 Remove the pan from the heat, drain and cool. 
In a large oven-proof sauté pan, heat the olive oil. 
When the oil is hot, add the onions. Season with salt and pepper.
Sauté the onions until caramelized, about 8 to 10 minutes. 
Turn the onions into a bowl. Place the pan back on the stove
 and melt the stick of butter. When the butter has melted,
 cover the bottom of the pan with 1/3 of the potatoes. 
Season with salt and pepper. Cover the first layer of potatoes
 with 1/2 of the onions. Cover the onions with 1/3 of the potatoes.
Season with salt and pepper. Repeat the layering until all of the potatoes
and onions are used. Place the pan in the oven and cook for 10 to 12 minutes
or until the potatoes are golden brown. Remove the pan from the oven. 
Using a spatula, gently lift the potatoes out of the pan and place on a
 platter. Garnish with parsley.

Yield: 4 to 6 servings