Potatoes a la Lyonnaise (Pommes Lyonnaise)

Lyonnaise is a French term for "in the manner of Lyons,"
a city in France. It refers to dishes prepared or
garnished with onions, such as this dish.
Clarified butter has a higher "smoke point" for frying
because it does not contain milk solids that cause
whole butter to burn easily, therefore it may
be used at higher cooking temperatures.
To make clarified butter, melt whole butter slowly
and allow to stand a room temperature in a glass measure.
Three layers will develop as it cools.
Skim the top layer of foam off and discard.
Then carefully remove the middle layer and reserve.
Discard the bottom layer.


Ingredients;
2 to 3 tablespoons clarified butter
1 large white onion, thinly sliced
1 1/2 pounds russet potatoes, cooked,
peeled and cut into 1/4-inch thick slices
Salt and freshly ground black pepper to taste
Chopped fresh parsley for garnish (optional)

Directions;
Heat clarified butter in a large, heavy iron or non-stick skillet.
Add onions and sauté until lightly browned.
Add the sliced potatoes and continue
to saute until potatoes are golden brown
and have developed a light crust.
Garnish with chopped parsley and serve immediately.