Ceramic Baking Dish, 9 x 13-inch
Buy Now →Baked Lyonnaise Potatoes
Baked potatoes lyonnaise pairs potatoes and onions and turns them into a comforting and delicious side dish.
- Prep Time: 12
- Cook Time: 1 hour
- Total Time: 1 hour 12 minutes
- Yield: 4 to 6 servings 1x
- Category: Potatoes
- Method: Bake
- Cuisine: French
Ingredients
Scale
- 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.
Lyonnaise potato prep Credit: Diana Rattray - 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.
Lyonnaise potato prep Credit: Diana Rattray - Roast: Bake for 35 to 45 minutes or until the potatoes are tender and the top is golden and crisp.
Baked lyonnaise potatoes Credit: Diana Rattray - Finish and serve: Garnish with more fresh parsley and serve. Enjoy!
Baked lyonnaise potatoes Credit: Diana Rattray
Equipment
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