Updated: Jul 31, 2018
I like Potatoes Lyonnaise because it's a bit different to mashed or roasted potatoes, but doesn't have all the cream and cheese of Potatoes Dauphinoise so it's a bit healthier. Still has some butter in it - but quite a small amount. For a vegan recipe, substitute the butter with sunflower spread.
1 kg (approximately 2 lbs) potatoes e.g. Rooster potatoes
2 tablespoons olive oil
4 onions, thinly sliced
2 tablespoons chopped garlic
100g cup butter or vegan sunflower spread
salt to taste
ground white pepper, to taste
This takes just under an hour to prepare and cook.
Preheat oven to 400F (200C) or 180C Fan or Gas Mark 4.
Peel the potatoes and cut into 1/2 inch slices. Put the potato slices in a saucepan of water, and bring to the boil. Allow the potatoes to boil for 2-3 minutes, then drain them and set them aside.
Heat a sauteuse pan over a medium heat. Pour in olive oil, then add onions. Saute until lightly caramelized, which will take 8 to 10 minutes. Stir in the garlic and saute them until they are softened. Transfer mixture to a bowl.
Melt the butter/sunflower spread in the microwave or in the sauteuse pan.
Cover the base of an oven proof dish (e.g. lasagne type dish) with a third of the melted butter/spread. Cover bottom of the the ovenproof dish with 1/3 of potatoes. Season with salt and pepper. Cover the potatoes with 1/2 of onion mixture. Repeat the process, covering the mixture with 1/2 of the remaining potatoes and and then the the rest of onion mixture. Season well. Pour over 1/2 of the remaining melted butter/sunflower spread.
Repeat the process in a similar way again - this time with just the remaining potatoes, and season with more salt and pepper. Pour over any remaining melted butter/sunflower spread.
Bake in preheated oven for 10 to 15 minutes, or until potatoes are tender and browned on top. Remove from oven and serve immediately.
Inspired by Michele O'Sullivan's recipe in AllRecipes