Lyonnaise Potatoes Recipe
Category: Side Dishes
Serves: 6
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 900g |
| Yellow onions | 300g |
| Butter | 10g |
| Extra virgin olive oil | 10g |
| Fresh parsley | to taste |
| Whole milk | 500ml |
| Butter | 50g |
| All-purpose flour | 25g |
| Nutmeg | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
| Bread crumbs | 20g |
| Butter (for greasing the pan) | as needed |
Instructions
To make Lyonnaise Potatoes, start by preparing the potatoes. Begin by peeling the potatoes and placing them into a pot of boiling salted water. Cook them for about 15 minutes, or until they are tender. While the potatoes are cooking, you can prepare the onions.
Peel the onions and cut them in half. Then, slice them into thin wedges. In a skillet, melt the butter with the olive oil over low heat. Add the onions and sauté them gently. Add a ladle of the potato cooking water to the skillet, and cover with a lid to help the onions soften and become tender. Allow them to cook for about 10 minutes, stirring occasionally.
Next, move on to preparing the béchamel sauce. In a saucepan, melt the butter over medium heat. Once melted, add the flour and cook it gently, stirring constantly until the mixture turns a light golden brown, about 3-4 minutes. Slowly pour in the warm milk, whisking continuously to prevent lumps from forming. Season with salt, pepper, and a pinch of freshly grated nutmeg. Stir until the sauce thickens and becomes creamy, then remove from heat.
Now, wash and finely chop the fresh parsley and set it aside for later use. Preheat your oven to 180°C (350°F) on static mode. Prepare your baking dish by greasing it with a little butter.
Once the potatoes are cooked, drain them and cut them into thick slices. Begin assembling the dish: Start by spreading a layer of the sautéed onions at the bottom of the prepared baking dish. Next, layer half of the potato slices on top, followed by a generous drizzle of béchamel sauce. Repeat the layers, alternating between the potatoes, onions, and béchamel, finishing with a final layer of béchamel.
Sprinkle the bread crumbs evenly over the top and then place the baking dish in the preheated oven. Bake for 15 minutes, allowing the dish to cook through. Once the 15 minutes are up, increase the temperature to 250°C (480°F) and switch the oven to grill mode. Let the dish cook for an additional 3 minutes, or until the top forms a delicious golden crust.
Finally, sprinkle the chopped parsley over the top for a fresh burst of color and flavor. Serve your Lyonnaise Potatoes hot, and enjoy the creamy, savory layers with a crispy finish. Perfect as a side dish to complement a wide variety of main courses!
Tips and Variations:
- For extra richness, you can sprinkle a little grated cheese over the béchamel before baking, such as Gruyère or Parmesan.
- If you want a lighter version, you can reduce the amount of butter and use olive oil for a healthier twist.
- You can also add a bit of garlic to the onions while sautéing for an added depth of flavor.
