Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 35 minuti |
Ingredients
| 900 g | potatoes |
| 300 g | golden onions |
| 10 g | butter |
| 10 g | extra virgin olive oil |
| 500 mL | bechamel Sterilgarda |
| q.b. | parsley |
| q.b. | butter |
| 20 g | breadcrumbs |
Preparation
- Peel the potatoes and cut them into discs about 1 cm thick, boil them in salted water for 15 minutes.
- Peel the onions and cut them in half, then cut them lengthwise into thin slices.
- In a pan, melt the butter with the oil over low heat, then add the onions, add a ladle of the potato cooking water, cover with a lid and leave the onions to stew for 15 minutes over low heat, adding more water if necessary.
- Once the potatoes are cooked, drain them and set them aside.
- Preheat the oven to 180° in static mode.
- Take a 25 cm diameter baking pan, grease it with butter and cover it with breadcrumbs; form the first layer by placing the potatoes on the bottom of the pan without overlapping them, then add half of the stewed onions.
- Cover with a little Sterilgarda Béchamel and sprinkle with chopped parsley.
- Repeat the layers adding more potatoes, onions, Sterilgarda Béchamel and parsley and finish with a sprinkling of pepper.
- Bake in a preheated static oven at 180° for 15 minutes, then turn on the grill at 250° and cook for another 3 minutes until an appetizing golden crust has formed.
- Serve the Lyonnaise potatoes piping hot.
Warm the Sterilgarda milk without bringing it to the boil, add the sugar and let it dissolve. Pour the milk over the yeast and leave to rest for 10 minutes ...
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