Lyonnaise Potatoes

These Lyonnaise potatoes are a classic dish made with sliced potatoes and onions.

Print Recipe

Prep Time 30

Cook Time 25

Total Time 55

Servings 6 people

Equipment

1 Large Oven-Proof Skillet Essential for both sautéing and oven baking.
1 Large Pot For par-boiling the potatoes.
1 Chef's knife For precise slicing of potatoes and onions, and mincing garlic and parsley.
1 Cutting Board A stable surface for prep work.
1 Spatula For sautéing onions and transferring finished potatoes.

Ingredients

Main

2 pounds russet potatoes
2 tablespoons olive oil
4 onions thinly sliced
2 tablespoons chopped garlic
½ cup butter
salt to taste
ground white pepper to taste
1 tablespoon finely minced fresh parsley

Instructions

Preheat the oven to 400 degrees F (200 degrees C).
Peel potatoes and cut them into 1/2-inch slices. Place in a pot and cover with water; bring to a boil. Boil for 2 minutes, then drain and set aside.
Heat a large oven-proof skillet over medium-high heat. Pour in olive oil, then add onions. Sauté until lightly caramelized, 8 to 10 minutes. Stir in garlic and sauté until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
Place the skillet back on the stove over low heat. Melt butter in the skillet, then cover the bottom with 1/3 of the potatoes. Season with salt and pepper. Cover potatoes with 1/2 of the onion mixture. Cover with 1/2 of the remaining potatoes; season with salt and pepper. Spread remaining onion mixture on top. Cover with remaining potatoes; season with salt and pepper.
Bake in the preheated oven until potatoes are tender and browned on top, 10 to 12 minutes.
Use a spatula to transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

Notes

For best results, par-boil potatoes just until slightly tender but still firm to prevent them from becoming mushy. Achieving a deep caramelization on the onions is crucial for the dish's signature flavor; don't rush this step. Ensure your skillet is genuinely oven-proof and adequately sized for layering. Consider using clarified butter for a richer, nuttier flavor profile and to prevent scorching. A final sprinkle of fresh thyme alongside parsley can add another aromatic dimension. For an even more indulgent finish, a light grating of Gruyère cheese over the top before the final bake would be exceptional.