Lyonnaise potatoes
- Vegetarian
- Energy Kcal 311
- Carbohydrates g 41.1
- of which sugars g 14.4
- Protein g 5.8
- Fats g 13.7
- of which saturated fat g 7.08
- Fiber g 3.9
- Cholesterol mg 34
- Sodium mg 320
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 60 min
- Serving: 6
- Cost: Very low
PRESENTATION
Lyonnaise potatoes come from Lyon, a city known for its hearty and rich food—no question. This French potato recipe is all about simple ingredients blending together into something amazing. Really amazing. Thin slices of tender potatoes are cooked with caramelized onions, fresh parsley, and a layer of creamy béchamel sauce, giving it a comforting touch. And the smell? Seriously good.
It is not just the golden hue from baking that gets you, but the mix of soft onions and potatoes with a hint of fresh herbs. Pretty much perfection. The combo of sweet onions and starchy potatoes makes it a versatile side for any meal, really. Traditionally served with roast meats or stews in Lyon, it can also pair with fish or stand on its own as a vegetarian main dish—so, so flexible.
Across France, families tweak the recipe—some skip the béchamel for more butter, while others go heavy on parsley for a sharp taste. Either way, lyonnaise potatoes always deliver a moist bite and comforting flavor. This easy potato side dish brings a rich, savory taste without any fuss. When you see those edges turning crispy and brown in the oven, it's tough to wait. Can't go wrong there. It fits into classic French cuisine yet is simple enough for a weeknight.
If you are after a traditional French side dish that fills you up and makes your house smell fantastic, this one’s a winner. Tangy from the onions, a little buttery, and always satisfying, homemade lyonnaise potatoes have really, really earned their spot at family tables year after year.
You might also like:
INGREDIENTS
- Potatoes 2 lbs (900 g)
- Yellow onions 10.5 oz (300 g)
- Butter 0.7 tbsp (10 g)
- Extra virgin olive oil ¾ tbsp (10 g)
- Parsley to taste
- for the béchamel sauce
- Whole milk 2.1 cups (500 ml)
- Butter 3 ½ tbsp (50 g)
- Type 00 flour 3 tbsp (25 g)
- Nutmeg to taste
- Fine salt to taste
- Black pepper to taste
- for greasing and sprinkling the baking dish
- Breadcrumbs 1.4 tbsp (20 g)
- Butter to taste
How to prepare Lyonnaise potatoes
To prepare Lyonnaise potatoes, first peel the potatoes 1 and cut them into slices about 1/2 inch thick 2, then boil them in salted water for 15 minutes 3.
Meanwhile, you can prepare the onions: peel and halve them, then cut them lengthwise into thin strips 4. In a pan, melt the butter with the oil over low heat 5, then add the onions,
add a ladle of the potato cooking water 7, cover with a lid 8, and let the onions stew for 15 minutes over low heat, adding more water if necessary. Once the potatoes are cooked, drain them and set them aside 9.
Now you can move on to making the béchamel sauce: put the butter in a saucepan 10 and melt it over low heat, meanwhile heat the milk in another saucepan; when the butter has melted, turn off the heat and add the sifted flour while stirring with a whisk to prevent lumps 11. Once all the flour is added, place the saucepan back on low heat and continue to stir until it turns hazel in color, then pour in the hot milk in a thin stream, still stirring 12.
Flavor the mixture with nutmeg, salt, and pepper to taste 13 and continue stirring over low heat 14 until the béchamel sauce begins to thicken, or when it falls from the whisk forming a ribbon. For further information, you can consult the recipe for Béchamel sauce. Lastly, wash and finely chop the parsley 15, and preheat the oven to 356°F in static mode.
At this point, you're ready to assemble the Lyonnaise potatoes: take a 10-inch diameter baking dish, grease it with butter 16 and sprinkle with breadcrumbs; form the first layer by placing the potatoes on the bottom of the dish without overlapping them 17, then add half of the stewed onions 18,
cover with some béchamel sauce 19 and sprinkle with the chopped parsley 20. Repeat the layers by adding more potatoes, onions 21,
béchamel sauce, and parsley 22 and finish with a sprinkle of pepper 23. Bake in a preheated static oven at 356°F for 15 minutes, then turn on the grill at 482°F and cook for another 3 minutes until a delicious golden crust forms: your Lyonnaise potatoes are ready to be served hot 24!