Lyonnaise Potatoes

(Serves Six)

2 Tb. butter or ham or bacon fat 1/2 tsp. salt 1 medium-sized onion, chopped Dash of pepper 2 Tb. parsley 3 c. diced cooked potatoes

Melt the fat in a frying pan, and add the onion, parsley, salt, and pepper. When the fat is hot, add the potatoes, which should be diced, like those shown at d, Fig. 17, and allow them to saute until slightly brown.
Stir frequently to avoid burning. Serve hot.

Wash and peel the desired number of potatoes and slice them thin.
Place a layer in the bottom of a well-greased baking dish, sprinkle lightly with flour, salt, and pepper, and dot with butter.
Add another layer of potatoes, sprinkle again with flour, salt, and pepper, and dot with butter. Continue in this way until the dish is filled. Pour a sufficient quantity of milk over the whole to cover well.
Place a cover over the dish, set in a hot oven, and bake for about 1/2 hour. Then remove the cover and allow the potatoes to continue baking until they can be easily pierced with a fork and the surface is slightly brown. Serve hot from the baking dish.

Cut up potatoes that are to be creamed into half-inch dice. Make a thin white sauce, pour it over the potatoes until they are well moistened, and allow the potatoes to simmer in this sauce for a few minutes. If desired, chopped parsley may be added to the sauce to improve the flavor. Serve hot.

Wash and peel the potatoes that are to be used, and then from each potato cut with a
French cutter all the balls possible. When a sufficient number have been obtained, boil them until tender in boiling salted water and then drain. Make a thin cream sauce, add the potatoes to this, and heat together thoroughly. Serve hot.