Potato Lyonnaise, Texas Wine Style
- 2 lbs potatoes peeled & sliced thin ~1/4"
- 1/2 lbs yellow onions sliced thin and carmelized using 1/2 cup Messina Hot Port
- 2 tbsp butter
- salt & pepper to taste
Blanch the potatoes for 3-4 minutes. Drain the potatoes and set aside. Melt the butter in a Teflon sauté pan. Lay down a layer of potatoes. Top with a thin layer of sautéed onions. Repeat this step again. Finish with a final layer of potatoes. Brown on the stove 5-6 minute. Carefully flip the potato cake in the pan and finish in the oven for 8-10 minutes longer. Serve by cutting into wedges (like a pie). Note: If using new potatoes (thin skinned) do not peel or blanch as they have a lower starch content then a russet potato.
Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.