GALETTE LYONNAISE (LYONNAISE POTATO GALETTE)

      Title: GALETTE LYONNAISE (LYONNAISE POTATO GALETTE)
  Categories: Potatoes, French
       Yield: 6 Servings
  
       2 kg Baking potatoes (2 pounds)
            - peeled
       2 md Onions
       6 tb Butter; unsalted ( 3 oz)
            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.
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