Lyonnaise Potatoes

 

It’s a great day! Tonight I finished my last summer term class, a final in Voice Disorders, and I have an entire week and a half to enjoy with my husband before school starts all over again. Believe me, we’re going to take advantage of all 12 days! We’ll be hiking and white water rafting and berry picking and putt-putt golfing and day tripping it to Nashville and most importantly, spending time with friends and each other.

Oh, and yes, cooking together. That too.

 

 
Last week when I was busy with class, Justin decided to go French cuisine on me with chicken provencal, haricots verts (ahem, green beans), and these lyonnaise potatoes. It turns out that lyonnaise only means “cooked with onions,” but the French names do make everything sound so much fancier, right?

The recipe might look overly simple, but the result is incredibly delicious.

 

 

Lyonnaise Potatoes

Ingredients:

  • 2 pounds russet potatoes
  • 2 tablespoons olive oil
  • 4 onions, thinly sliced
  • 2 tablespoons chopped garlic
  • 1/2 cup butter
  • Salt and pepper, to taste
  • Fresh parsley

 

Directions:

Preheat oven to 400 °F.

Peel potatoes and cut into 1/2-inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 5 minutes, then drain and set aside.

Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.

Place skillet back on stove over low heat and melt the butter. Pour enough into the bottom of a baking dish to coat the surface. Add 1/3 of the potatoes to the dish. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper and a drizzle of the melted butter. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper. Drizzle the remaining butter over the dish.

Bake for 15 minutes, or until potatoes are tender and browned on top. Sprinkle with chopped parsley just before serving.

Adapted from All Recipes.

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