Lyonnaise Potatoes

Total Time:
40 min
10 min
30 min

12 servings

  • 2 pounds Yukon Gold potatoes, peeled, sliced thin
  • 2 tablespoons olive oil
  • 4 onions, julienned
  • 2 tablespoons chopped garlic
  • Salt and white pepper
  • 1 stick butter
  • 1 tablespoon finely chopped parsley
  • Preheat the oven to 400 degrees F. Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 minutes. Remove the pan from the heat and drain. In a large oven-proof saute pan, heat the olive oil. When the oil is hot, add the onions. Season with salt and pepper. Lower the heat to medium and saute the onions until caramelized, about 8 to 10 minutes. Add the garlic and heat until fragrant about 2 minutes more. Turn the onion mixture into a bowl. Place the pan back on the stove and melt the stick of butter. When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown. Remove the pan from the oven. Using a spatula, gently lift the potatoes out of the pan. Slice the lyonnaise into 12 slices. Garnish with parsley.

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3.8 6
I first had Lyonnaise potatoes at Emeril's Chop House at the Sands Bethlehem. The final result from making this recipe is similar to what I remember. But I had the same issue that these took much longer to cook than the recipe says. item not reviewed by moderator and published
I seldom slavishly follow a recipe except for deserts. I read these recipes, but I kind of feel my way through them. If 10 to 23 minutes isn't cutting it, I cook longer. I gauge by taste and texture and appearance. Besides, I highly doubt Emeril wrote this recipe. It was probably thrown together by somebody who works under him. item not reviewed by moderator and published
I also followed this recipe exactly. I timed the recipe to be done with my steak. The potatoes were not even remotely done and not golden brown at all. I had to continue to bake the potatoes for something like 30 more minutes. I checked my oven temp and that was fine. This recipe does not produce anything resembling the lyonnaise potatoes I have ever had. I ended up eating my steak by itself. Bah humbug. item not reviewed by moderator and published
I followed this recipe to a T... the potatoes were sliced super thin and they were still crunchy when they came out of the over. They need to be blanched longer than 2 minutes and I broiled them for about 5 minutes at the end of the cook time otherwise they would have NEVER turned golden brown. item not reviewed by moderator and published
my fiance was craving the lyonnaise potatoes from Ruths Chris so I found this recipe and made it for my Christmas dinner (first time hosting!). It was a big hit! Will definitely make again. item not reviewed by moderator and published
Recipe is quite simple, especially if you prep ingredients in advance. The only thing I did differently was caramelize the onions with Emeril's original essences....yummy!! item not reviewed by moderator and published

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Recipe courtesy of Trisha Yearwood