I learned how to make this classic dish in culinary school. It’s comforting and simple to prepare. I like to switch up the herbs to give it a different flavor every time. The side is fantastic for casual dinners but also elegant enough for any holiday. —James Schend, Dairy Freed
4 medium russet potatoes (about 1-1/2 pounds), peeled and thinly sliced
6 tablespoons butter, divided
1 small onion, halved and thinly sliced
1 teaspoon minced fresh rosemary
1/2 teaspoon pepper
In a large saucepan or Dutch oven, bring 2-1/2 quarts water and salt to a boil. Add potatoes. Reduce heat; simmer, uncovered, until potatoes are slightly cooked but still al dente, about 3 minutes. Drain.
Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add onion; cook, stirring frequently, until golden brown, 10-12 minutes. Remove onion; set aside. In same skillet, melt remaining 3 tablespoons butter. Add potatoes; cook, stirring occasionally, until potatoes are golden brown, 8-10 minutes. Add onion, rosemary and pepper; toss to combine. Cook until heated through.
Potatoes Lyonnaise Tips
Can you use other kinds of potatoes to make Potatoes Lyonnaise?
You can use any type of potato, but typically, the starchier the potato, the better. The starches ensure the sauce clings to the potatoes smoothly. We recommend russet or Yukon Gold potatoes for this recipe over red potatoes, which are a bit waxier. Check out recipes for every type of potato.
How thick should each potato slice be in Potatoes Lyonnaise?
The potatoes should be no thicker or thinner than 1/4 inch.