Baked Lyonnaise Potatoes
Lyonnaise potatoes is a classic French side dish that turns potatoes and onions into a savory and comforting dish.
Lyonnaise potatoes are a classic French side dish that transforms humble ingredients into a savory and comforting meal. Originating from Lyon—a city in France known for its rich culinary traditions—this dish layers tender, golden potatoes with sweet, slow-cooked onions and fragrant herbs. It’s deceptively simple yet delivers big flavor, making it perfect for both weeknight dinners and holiday feasts. The balance of textures is key: soft yet structured potatoes, mellow onions, aromatic herbs, and just enough butter to bring it all together.
This oven-baked version is easy to prep ahead and finishes with a crisp top that’s hard to resist. Traditionally, Lyonnaise potatoes are pan-fried, but I prefer this baked method—it’s more hands-off and still delivers all the flavor and texture. The edges crisp beautifully while the center stays tender.
The onions cook slowly in a skillet and require very little attention. You can even cook them a day ahead and refrigerate until you’re ready to bake.
Recipe Variations
- Cheesy layers: Add 1 cup grated Gruyère or Parmesan between layers for a richer version.
- Creamy: Add 1/2 cup cream before baking for a gratin-like texture.
- Herbed: Use rosemary, chives, or sage instead of thyme for a different flavor profile.
- Vegan: Use a plant-based butter.
What to Serve With Lyonnaise Potatoes
Poultry
- Creamy Dijon Chicken
- Air Fryer Whole Chicken
- Duck Confit
- Fried Chicken Breasts
- Crispy Skin Chicken Thighs
Meat
- Herb-Crusted Beef Ribeye Roast
- Instant Pot Boneless Short Ribs
- Steak Diane
- Hamburger Steaks
- Roasted Rack of Pork With Pan Sauce
Fish
- Baked Chilean Sea Bass
- Sole With Parmesan Sauce
- Panko Crusted Salmon
- Salmon Fillets With Basil Mayonnaise
How to Store Baked Lyonnaise Potatoes
Refrigerate cooled leftover potatoes in an airtight container for up to 4 days.
How to Reheat
- Oven: Put the leftover potatoes in a baking dish, cover loosely with foil, and reheat at 350 F (175 C) for about 15 to 20 minutes or until hot.
- Stovetop: Heat a few teaspoons of oil or butter in a skillet over medium heat. Add the potatoes and cook, turning frequently, until warmed through.
- Microwave: Transfer the potatoes to a microwave-safe dish and cover with a damp paper towel. Microwave in 30-second bursts, stirring in between, until hot.
Baked Lyonnaise Potatoes
Ingredients
- 2 large onions, sliced
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 pounds Yukon Gold potatoes, cut into 1/4-inch slices
- 2 tablespoons chopped parsley, plus more for garnish
- 1 tablespoon thyme leaves
- 1 teaspoon grated garlic
- Kosher salt and freshly ground black pepper to taste
Instructions
- Cook the onions: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-low heat. Add the onions and cook slowly—about 25 to 30 minutes—until they’re soft and light golden but not too dark. Stir occasionally so they don’t stick or burn. You can also add a splash of water or broth if necessary. Combine the onions, parsley, thyme, and garlic in a large bowl; add salt and pepper to taste.
- Parboil the potatoes: Meanwhile, bring a pot of salted water to a boil. Add the potato slices and cook for 3 minutes once the water is boiling again. Drain and let them cool slightly, then add them to the onion mixture and toss gently to mix. Preheat your oven to 400 F (200 C). Lightly butter a 3-quart baking dish (9-by-13-inch) or spray it with cooking spray. Transfer the mixture to your baking dish, gently pressing it down just a bit to flatten. Dot the top with the remaining tablespoon of butter.
- Roast: Bake for 35 to 45 minutes or until the potatoes are tender and the top is golden and crisp.
- Finish and serve: Garnish with more fresh parsley and serve. Enjoy!
