Mortons Lyonnaise Potatoes Recipes

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POTATOES LYONNAISE



Potatoes Lyonnaise image

Potatoes lyonnaise is a classic side dish I learned to make in culinary school. I sometimes switch up the herbs to give it a different flavor. It is very simple to make and couldn't be more comforting. It's fantastic for casual dinners but also elegant enough for the holidays. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

4 medium russet potatoes (about 1-1/2 pounds), peeled and thinly sliced
1 teaspoon salt
6 tablespoons butter, divided
1 small onion, halved and thinly sliced
1 teaspoon minced fresh rosemary
1/2 teaspoon pepper

Steps:

  • In a large saucepan or Dutch oven, combine potatoes, salt and enough cold water to cover by 1 in. Bring to a boil; reduce heat and simmer until potatoes are slightly cooked but still al dente, 3-4 minutes. Drain. , Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add onion; cook, stirring frequently, until golden brown, 10-12 minutes. Remove onion; set aside. In same skillet, melt remaining 3 tablespoons butter. Add potatoes; cook, stirring occasionally, until potatoes are golden brown, 8-10 minutes. Add onions, rosemary and pepper; toss to combine. Cook until heated through.

Nutrition Facts : Calories 190 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

LYONNAISE POTATOES



Lyonnaise Potatoes image

This is a classic dish with sliced potatoes and onions.

Provided by Michele O'Sullivan

Categories     Side Dish     Potato Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds russet potatoes
2 tablespoons olive oil
4 onions, thinly sliced
2 tablespoons chopped garlic
½ cup butter
salt to taste
ground white pepper, to taste
1 tablespoon finely minced fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.
  • Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
  • Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
  • Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 34.6 g, Cholesterol 40.7 mg, Fat 20.1 g, Fiber 3.9 g, Protein 3.5 g, SaturatedFat 10.4 g, Sodium 118.9 mg, Sugar 5.7 g

CLASSIC LYONNAISE POTATOES



Classic Lyonnaise Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

Salt and white pepper
1 stick butter
1 tablespoon finely chopped parsley
2 pounds baking potatoes, like russets, peeled and sliced 1/2-inch thick
2 tablespoons olive oil
4 onions, julienne
2 tablespoons chopped garlic

Steps:

  • Preheat the oven to 400 degrees F.
  • 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.

POTATOES LYONNAIS



Potatoes Lyonnais image

Provided by Bobby Flay

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

4 large Yukon gold potatoes
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
6 tablespoons unsalted butter
2 large yellow onions, halved and thinly sliced
Pinch of sugar
4 teaspoons white wine vinegar
1/4 cup chopped fresh flat-leaf parsley
2 sprigs fresh thyme, leaves removed, plus more for garnish

Steps:

  • Put the potatoes in a large pot and cover by 2 inches with cold water. Add 1 tablespoon of kosher salt and bring to a boil over high heat. Cook until a knife inserted into the center meets some resistance, 15 minutes. Drain and let cool slightly.
  • While the potatoes are cooking, heat 2 tablespoons of the oil in a large saute pan over medium heat. Add 2 tablespoons of the butter, the onions, sugar and some salt and pepper. Cook, stirring occasionally, until the onions are soft and caramelized. Remove to a platter.
  • Slice the potatoes in half lengthwise, then crosswise into 1/2-inch-thick half-moon-shaped slices. Sprinkle both sides of the potato slices with salt and pepper.
  • Heat the remaining 2 tablespoons oil in the same saute pan over medium-high heat. Add the potatoes in a single layer, then add 2 tablespoons of butter and cook on both sides (being careful not to break the slices) until lightly golden brown and crisp around the edges, about 7 minutes. Stir in the onions, remaining 2 tablespoons butter and the white wine vinegar. Finish with the parsley and thyme.
  • Serve hot, garnished with thyme sprigs.

LYONNAISE POTATOES



Lyonnaise Potatoes image

Provided by Scott Uehlein

Categories     Potato     Side     Bake     Low Fat     Self     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

Olive oil
2 large russet potatoes, peeled and sliced
1 large yellow onion, thinly sliced
1/3 cup chicken stock

Steps:

  • Preheat oven to 350°F. Lightly coat a small baking pan with olive oil. Layer potatoes and onion in pan. Season with salt and pepper. Pour stock over potatoes and onion; cover and bake 30 minutes. Lightly spray or brush with olive oil and return to oven, uncovered, 10 more minutes to lightly brown potatoes.

CLASSIC LYONNAISE POTATOES



Classic Lyonnaise Potatoes image

If you like buttery potatoes with lots of caramelized onions, then this is your dish. This dish goes well with anything.

Provided by L. Duch

Categories     Low Protein

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs idaho potatoes, peeled and slice 1/2 inch thick
2 tablespoons olive oil
4 onions, julienne
2 tablespoons chopped garlic
salt and pepper
1/2 cup butter

Steps:

  • Preheat the oven to 400°F.
  • Place the potatoes in a pot of salted water.
  • Bring to boil and blanch for 2 minutes, until tender, but not to where they fall apart when putting them in baking dish.
  • Remove from heat, drain and cool.
  • In large sauté pan, heat the olive oil.
  • When the oil in hot, add the onions.
  • Season with salt and pepper.
  • Sauté until caramelized, adding in garlic just before onions are done and sauté a few minutes more until garlic is cooked.
  • Remove onions from pan.
  • Melt butter in pan then pour butter into baking dish.
  • Layer potatoes then onions and repeat until onions and potatoes are gone seasoning with salt and pepper between layers.
  • Place into 400°F oven and bake for 10-12 minutes or until golden brown.
  • This will make about 4-6 servings, depending on the size of the onions and potatoes.
  • This is a wonderful buttery and oniony potatoes dish and goes well with anything and takes very little time.

Nutrition Facts : Calories 490.3, Fat 30.1, SaturatedFat 15.6, Cholesterol 61, Sodium 181.2, Carbohydrate 52.2, Fiber 6.6, Sugar 6.5, Protein 6.1

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