Lyonaise Potatoes Sarah Williams

Lyonnaise Potatoes

Sarah – Exchange to Catholic University of Lyon, France

Semester 2, 2016

Most people don’t think about Lyonnaise cuisine when they think about traditional French food…note: croissant, baguette, frog legs, escargot etc.

Although I have enjoyed my fair share of baked goods while here in France, I have been enjoying the attraction of classic Lyonnaise cuisine. Today Lyon is regarded as the gastronomic capital of France, housing 4000 restaurants, 15 of which are Michelin starred. It is difficult to choose just one recipe to share with you. A “bouchon” is the term used to describe a restaurant serving this particular cuisine. The focus of much of this cuisine is meat, which can sometimes be off putting as a vegetarian. However, I have learnt to appreciate the simple pleasures of market produce that inspires delicious vegetable dishes. This is why I have chosen to share a recipe that highlights the simplicity of Lyonnaise food, and something I will recreate in Australia.

Lyonnaise potatoes: recipe by Emeril Lagasse.

4-6 servings.

Total time: 1 hour

Prep: 15 mins

Cook: 45 mins

Ingredients:

2 pounds baking potatoes, like russets, peeled and sliced 1/2-inch thick

2 tablespoons olive oil

4 onions, julienne

2 tablespoons chopped garlic

Salt and white pepper

1 stick butter*

1 tablespoon finely chopped parsley

Directions:

Preheat the oven to 400 degrees F (200 Celsius).

Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 minutes. Remove the pan from the heat, drain, and cool. In a large ovenproof saute pan, heat the olive oil. When the oil is hot, add the onions and garlic. Season with salt and pepper. Saute the onions until caramelized, about 8 to 10 minutes. Turn the onions into a bowl. Place the pan back on the stove and melt the stick of butter. When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes.

Season with salt and pepper. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Season with salt and pepper. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown. Remove the pan from the oven.

Using a spatula, gently lift the potatoes out of the pan and place on a platter. Garnish with parsley.

*note: this is a real French amount of butter, you might like to use half (4 tablespoons).