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Lyonnaise Potatoes are a rich and very tasty side dish made with potatoes, onions and béchamel, flavored with chopped parsley. It is a dish of French origin, typical of the city of Lyon: a nutritious dish, with an intense flavor and ideal for accompanying meat main courses such as roasts or stews, but also fish dishes with a strong flavor; alternatively, they can also be served as a vegetarian course.
The peculiarity of this recipe lies in the double cooking method: the potatoes are first blanched for a few minutes and then cooked in the oven with the onions, béchamel sauce and parsley. The recipe is simple: to make it best, just use compact and not too starchy potatoes. Here's how to prepare them perfectly.
Ingredients
How to Prepare Lyonnaise Potatoes
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Peel the potatoes with a potato peeler.
Peel the potatoes with a potato peeler.
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Slice the potatoes in 1cm thick slices.
Slice the potatoes in 1cm thick slices.
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Boil the potatoes in plenty of salted water for 15 minutes.
Boil the potatoes in plenty of salted water for 15 minutes.
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Peel and thinly slice the onions.
Peel and thinly slice the onions.
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Brown the onions in a non-stick pan with the butter and a splash of extra virgin olive oil for 2 minutes.
Brown the onions in a non-stick pan with the butter and a splash of extra virgin olive oil for 2 minutes.
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Pour a ladle of hot potato water and cook with a lid on for 15 minutes.
Pour a ladle of hot potato water and cook with a lid on for 15 minutes.
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Now take care of the béchamel sauce: melt the butter in a saucepan.
Now take care of the béchamel sauce: melt the butter in a saucepan.
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Add the flour gradually.
Add the flour gradually.
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Mix well and cook for a minute.
Mix well and cook for a minute.
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Pour in the previously heated milk and cook over a low heat until you get a smooth, creamy consistency, it will take about 10 minutes.
Pour in the previously heated milk and cook over a low heat until you get a smooth, creamy consistency, it will take about 10 minutes.
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Season with salt.
Season with salt.
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Then add some grated nutmeg.
Then add some grated nutmeg.
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Spice with ground pepper.
Spice with ground pepper.
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Grease a baking dish well with butter and sprinkle it with breadcrumbs.
Grease a baking dish well with butter and sprinkle it with breadcrumbs.
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Make a layer of potatoes.
Make a layer of potatoes.
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Continue with the stewed onions.
Continue with the stewed onions.
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Then make a layer of béchamel.
Then make a layer of béchamel.
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And sprinkle with chopped fresh parsley.
And sprinkle with chopped fresh parsley.
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Continue making other layers until all the ingredients have been used.
Continue making other layers until all the ingredients have been used.
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Bake at 180°C fan mode for 15 minutes and continue for 2 minutes at maximum temperature in grill mode.
Bake at 180°C fan mode for 15 minutes and continue for 2 minutes at maximum temperature in grill mode.
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Serve and enjoy your meal.
Serve and enjoy your meal.
How to Store Lyonnaise Potatoes
Lyonnaise potatoes can be stored in the fridge for a maximum of 2 days in an airtight container covered with cling film.
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