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.






Skill level

Average: 3.9 (16 votes)


  • 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

Cook's notes

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.


  1. Preheat oven to 200°C
  2. 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.
  3. 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.
  4. When the onions are done, remove from the heat and stir through the parsley and thyme with the garlic and season generously.  
  5. 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.
  6. 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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