Thursday, March 28, 2013

Lyonnaise Potatoes ~ Great Side for the Holidays!



If you've been searching for the perfect side for your Easter ham or your Holiday roast, your search may be over! This version of Lyonnaise potatoes differs a little bit from the classic French method of preparation. It's based on a long time side dish from a favorite restaurant that's just a few minutes South of us near Saratoga Springs. It's called The Chez Pierre. I don't have their actual recipe, but I've had and enjoyed it so many times at this wonderful restaurant, I was able to come up with a version that I think is a pretty decent copy.

The classic version entails sauteing thickly sliced, par-boiled potatoes in butter, onions and parsley and then putting them in the oven to finish cooking, which is certainly delicious in it's own right, but the restaurant's interpretation is a little more rich and creamy. So, I went for rich and creamy. (I know... you're shocked, right?) It's made with chicken stock, cream, sauteed onions and garlic and lots of buttery Gruyere cheese. Yup. That's a far cry from being lo-cal, but in my book, it's a freebie because it's a dish that I only make once or twice a year for special occasions. Which is good, because you kinda can't stop eating them.  My version saves a little bit on time too, because I don't par-boil the potatoes.


Lyonnaise Potatoes
(Serves 4+)
  • 4 Large Russet Potatoes, thinly sliced
  • 2 Yellow Onions, thinly sliced
  • 2-3 Cloves Garlic, coarsley chopped
  • 3-4 Cups Gruyere Cheese, shredded
  • 6-8 Tbls Butter, cut into small cubes or slices
  • 2 Cups Heavy Cream
  • 1 Cup Chicken or Vegetable Stock
  • Kosher Salt and Freshly Ground Black Pepper
Preheat your oven to 350 degrees and prep all of your ingredients.

In the largest, highest sided skillet you have, saute the onions and garlic in two to three tablespoons of butter and a good sprinkling of salt and pepper, until they're softened and lightly golden brown in color. Remove them from the pan to a plate or bowl and set them aside.

(You can use a sturdy metal baking pan if you don't have a skillet that's at least 12 inches in diameter ~ and remember... never use glass or porcelain on the stove top. It will crack and/or shatter from the direct heat)






I used an all stainless pan, but a non-stick should work just as well.




In the same skillet, over low heat, melt another two tablespoons of butter and start adding the first layer of potato slices. It's fine if they overlap a bit in spots, but try to use the thinnest slices you can, if that becomes necessary.



Next, layer about a fourth of the onion and garlic mixture over the potatoes, give them another pinch of salt and pepper and follow with a quarter of the Gruyere. Dot each layer with a few small pieces of butter. Continue building layers, until you reach about two or two and a half inches from the top of the skillet, ending with the last cup of the cheese.




Pour the stock and cream over the potatoes and dot the top with the remaining butter and a little more salt and pepper. If there isn't enough liquid to come half way up the sides, just add a little more stock or cream. Turn the heat up to medium and bring it all up to a simmer.


Place the pan (uncovered) on the center rack of your preheated oven and bake for roughly 50 to 60 minutes, or until golden brown and bubbly. Check at about 45 minutes, if your oven tends to run a little on the hot side. You want a fork or the tip of a paring knife to go into the center with little to no resistance. Remove the pan to a trivet or hot pad and allow it to cool slightly and settle a bit before serving.



Remember... that skillet handle is going to be blazing H-O-T when it comes out of the oven. I usually lay a thick folded kitchen towel or a pot holder over the handle while it's resting, so that I don't absent mindedly reach for it with my bare hand. I learned that little (and very painful) lesson the hard way, a long time ago. :~(


Serve these as a side with grilled steak or chicken and just about any kind of roasted meat or poultry. Any leftovers can be frozen in an air-tight container for up to 3 months. Just make sure to place a layer of cling wrap directly on the surface of the potatoes, before putting the lid on. This will help prevent any ice crystals from forming and causing that nasty freezer burn.

Enjoy!





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14 comments:

  1. I could eat the whole pan! Yum. I'm pinning this for a special occasion.

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    1. That's my problem, Maureen... I want to eat the whole pan. lol With all of that butter and cream and cheese, I know it would kill me, but what a way to go, eh? ;~)

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  2. These potatoes sound totally amazing!! Can't wait to try them. Will come back and comment again after we gobble them up! Thanks!

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  3. Okay, these look pretty much to die for...too bad I'm not cooking Easter dinner. Although Saturday night seems like a ripe time to try to duplicate your picture from above (filet and Bearnaise, etc). Oh yum!

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    1. We had the meal for Christmas dinner. I'm planning to do a post on the bearnaise sauce soon, but knowing you as well as I do, I'm sure you already know how to make that, Liza. It's so easy to make once you now how, but that's the evil of it... too easy. lol What time is dinner? ;~)

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  4. OK...GREAT tip about how to safely store the potatoes! I usually don't have a lot of leftovers here because SOMEBODY - not mentioning any names (RAMON!) - pretty much scarfs up everything in one sitting. But I never knew that about storing them just in case I ever actually have some leftovers! :-)

    I have burned my hand on a hot skillet handle, too, and I finally got one of those handle cozy things. It's made out of the same stuff as a pot holder, but made to just slip onto the handle. I put it on the counter as soon as I put the skillet in the oven so that I don't forget to put it on the handle when it comes back out.

    I really do the love the way you so carefully explain the steps in preparation of your recipes! The photos help a lot, too...except looking at that delicious plate has now got me hungry again and it's too late for old people like me to eat anything! :-)

    Have a super Easter holiday weekend!

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    1. LOL Alycia! Ramon isn't alone. We didn't end up with leftovers, either. That's the problem with microwaves... they make it way too easy to keep eating a decadent dish that you really should have put in the freezer for another time. ;~) I have a couple of those handle holder thingies, but I always forget that I have them! lol I learned about using the plastic wrap from years of leftover chili getting freezer burn on the top. Yuck!

      Happy Easter to you, too! I know everyone will enjoy a delicious holiday meal at the lovely table you always set! xoxo

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  5. Mmmmm...this is what I lovingly call heart attack food, but it looks and sounds so wonderfully delicious.

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    1. You're so right, CW! We call dishes like this a heart attack on a plate, too. lol That's why I only dare to make them for a special occasion. Sadly, I know myself well enough to know that if I had some in the freezer, I'd probably be heating it up right now. I just don't have the willpower that I used to. Ah, who am I kidding? I never had it! lol ((hugs))

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  6. I will definitely make this for my family when we get together for our Sunday Supper-I am sure it will be a big hit! Thank you for sharing:)

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  7. I see it's been a while since you had a comment but I have to say I tried them tonight to go with beef wellington I was trying and it was a huge hit. This one is a keeper. Thanks.

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    1. Hi Kathy! I'm so glad that you and your family enjoyed the potatoes! They are a definite hit with both family and friends every time I serve them. I really love getting feedback from folks who've tried my recipes, so thank you for stopping by to let me know!

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