Lyonnaise Potatoes for Holiday dinners

By on November 30, 2018

Lyonnaise Potatoes

Makes 6 to 8 servings

With winter russet potatoes being at their peak, fresh, delicious, and cheap, here’s the best side dish I can recommend for your holiday dinner.
Why are they called Lyonnaise? Well, its simple. This is a Country French recipe from the area of Lyon.

2 pounds russet potatoes
2 tablespoons extra virgin olive oil
4 large sweet onions, thinly sliced
2 tablespoons chopped garlic
1/2 cup unsalted butter
Sea salt to taste
ground black white pepper, to taste
1 tablespoon finely minced fresh parsley

Preheat oven to 400 degrees F (200 degrees C).
Scrub 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 2 minutes, then drain and set aside.
Heat a large black cast iron skillet over medium-high heat. Pour in olive oil, then add onions. Sauté until lightly caramelized, 8 to 10 minutes. Stir in garlic and sauté until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. 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. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
Bake in a preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven. Serve right from the cast iron pan OR use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”