Lyonnaise Potatoes: the Easy Recipe for the Creamy French Classic!
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.
How to Prepare Lyonnaise Potatoes
Peel the potatoes with a potato peeler.
Peel the potatoes with a potato peeler.
Slice the potatoes in 1cm thick slices.
Slice the potatoes in 1cm thick slices.
Boil the potatoes in plenty of salted water for 15 minutes.
Boil the potatoes in plenty of salted water for 15 minutes.
Peel and thinly slice the onions.
Peel and thinly slice the onions.
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.
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.
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.
Add the flour gradually.
Add the flour gradually.
Mix well and cook for a minute.
Mix well and cook for a minute.
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.
Season with salt.
Season with salt.
Then add some grated nutmeg.
Then add some grated nutmeg.
Spice with ground pepper.
Spice with ground pepper.
Grease a baking dish well with butter and sprinkle it with breadcrumbs.
Grease a baking dish well with butter and sprinkle it with breadcrumbs.
Make a layer of potatoes.
Make a layer of potatoes.
Continue with the stewed onions.
Continue with the stewed onions.
Then make a layer of béchamel.
Then make a layer of béchamel.
And sprinkle with chopped fresh parsley.
And sprinkle with chopped fresh parsley.
Continue making other layers until all the ingredients have been used.
Continue making other layers until all the ingredients have been used.
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.
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.
