Potatoes a la Lyonnaise

Ingredients

• 1.5 pounds Potatoes (Yukon Gold or similar)
• 2 medium Onions (Yellow or white onions)
• 4 tablespoons Butter (Unsalted)
• 0.25 cup Milk (Whole milk)
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black Pepper (Freshly ground, or to taste)
• 1 tablespoon White Wine Vinegar (Or lemon juice)

Instructions

1. 1Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. A knife should easily pierce through the center.
2. 2Once the potatoes are cool enough to handle, peel them and slice them into 1/4-inch thick rounds.
3. 3Finely chop the onions. Melt 2 tablespoons of butter in a saucepan over medium heat. Add the onions and cook until very soft and translucent, about 15 minutes, stirring occasionally. Do not brown the onions. Add the milk, salt, and pepper. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly. Puree the mixture using an immersion blender or transfer to a regular blender and blend until smooth.
4. 4Pour the onion puree over the sliced potatoes and serve immediately. Alternatively, melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Add the potato slices and cook until lightly browned, about 5-7 minutes per side. Then, pour the onion puree over the browned potatoes, add the vinegar or lemon juice, and serve.