Lyonnaise Potatoes

Delicious home-cooked recipes suggested by the villagers of Winteringham, Lincolnshire

Banner photograph by Ken Jacobs ©2007

 

One Pan Lyonnaise Potato

20g of butter
I onion thinly sliced
2 garlic cloves (sliced)
600g (about 1lb 5 ozs) potatoes, peeled and thinly sliced
200g of leftover roast beef
350ml (12 fluid ozs) beef stock
(if you don't have stock use a stock cube).

In a large frying pan melt the butter.  When it is hot and fizzing add the onions and garlic.  Cook until soft.  Remove from the pan.

Add a layer of potatoes to the pan, followed by 1/3rd of the beef and 1/3rd onions.  Repeat twice, building up the payers and finishing with a layer of potatoes.

Pour in the beef stock.  Put a lid on and simmer for about 15mins.

The potatoes should be soft by now - switch on the grill to high.  Put the pan under the grill to crisp up the top layer.

Serve whist hot.
 

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