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
2lbsYukon gold potatoespeeled and sliced into ½-inch slices
4tbspunsalted butter
1largeWalla Walla onionthinly sliced, pole to pole
Kosher saltto taste
freshly cracked black pepperto taste
1tbspfresh 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.