I mentioned this one last night over cocktails with some moms from preschool and was requested to post it. Patricia Wells has a recipe in her Bistro cookbook that I think is called Lyonnaise Potatoes or Galette Lyonnaise but that we call Potato Heaven. Not revolutionary but awfully tasty. I need to make it again, soon. In my lean and hungry days post-college, I think when I made this it became my entire meal. These days, I'd be more apt to use it as a side dish. It also occurred to me as I was falling asleep last night that it could make a super-tasty topping for Shepherd's Pie. 
INGREDIENTS
2 lb. baking potatoes
2 medium onions, cut in half and then sliced into half moons
6 TBSP unsalted butter
Lots of freshly-grated nutmeg
Salt and freshly-ground pepper to taste
DIRECTIONS
- Boil your potatoes as if you're going to mash them and set aside
- Cook sliced onions in 2 TBSP (1 ounce) melted butter until soft but not brown
- Grate in tons of nutmeg and season with salt and pepper
- Gently smash your potatoes (you don't want them to be too smooth) and add to onions
- Add 2 TBSP more butter; always grate in more nutmeg at this point, too
- Put in a baking dish (9x13 glass one is great, or a large oval ceramic dish) and dot the top with yet again 2 TBSP butter
- Put under the broiler until butter is melted and top is lightly browned
You can make cute little individual or two-person portions or one larger pan
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