This delicious, classic French dish of sliced potatoes, onions and parsley is a staple in every French household. Lyonnaise means "from Lyon” after the French city of Lyon.
- 3 large brown onions, thinly sliced
- 2 tbsp olive oil
- 50 g unsalted butter
- 2 tbsp duck fat
- 500 g baby potatoes, sliced 5-mm thick
- 2 tbsp flat-leaf parsley, finely chopped
- 2 tbsp thyme leaves, picked
- 2 garlic cloves, thinly sliced
- sea salt and freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat oven to 200°C
- Put the sliced onions, olive oil and half the butter in a large frying pan. Cook over a low-medium heat until the onions are super-soft but not coloured – this might take up to 30–35 minutes.
- Meanwhile bring a large pot of salted water to the boil. Slice the potatoes into 1-cm thick slices. Add the potatoes and when the water has returned to the boil, set a timer for 3 minutes. Drain immediately and leave in the colander to steam dry.
- When the onions are done, remove from the heat and stir through the parsley and thyme with the garlic and season generously.
- Grease a small oven-safe fry pan or shallow cake tin with duck fat and line the bottom with 1 layer of sliced potatoes. Place a layer of cooked onions on top of the potatoes then cover with another layer of potatoes. Press the top down a little to roughly flatten. Dot the remaining butter all over the top.
- Bake for 20–30 minutes, or until the top is golden-brown and crisp, and the potatoes cooked through. Garnish with chopped parsley and thyme leaves.
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