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Lyon is a region well-known for its rich history in the culinary arts, so much so that Lyonnaise is a style of cuisine in-and-of-itself. Lyonnaise means “from Lyon,” (Lyon, France). This recipe is classic, delicious and is one of my favorites.
Course Side Dish
Cuisine French
Keyword Lyonnaise, Potatoes

Equipment

  • Cast iron skillet optional

Ingredients

  • 2 lbs Yukon gold potatoes peeled and sliced into ½-inch slices
  • 4 tbsp unsalted butter
  • 1 large Walla Walla onion thinly sliced, pole to pole
  • Kosher salt to taste
  • freshly cracked black pepper to taste
  • 1 tbsp fresh parsley

Instructions

  • Melt butter in a cast iron pan (or non-stick skillet) over medium-high heat.
    Add potatoes and ½ teaspoon kosher salt. Cover and cook 15 minutes turning potatoes occasionally to promote even browning.
    Add onions to potatoes and sprinkle with another ½ teaspoon salt and ¼ tsp cracked black pepper. Cover and cook for 10 minutes, stirring occasionally for equal browning.
    Serve in a platter and sprinkle with 1 tablespoon fresh parsley.