Lyonnaise Potatoes Recipe Dinner Then Dessert Remove from the pan and let cool and dry. add ¼ cup butter and the onions to a large dutch oven on medium heat while the potatoes are cooking. cook, stirring every five minutes, until the onions are browned and caramelized, about 20 minutes total. add in the garlic and stir, cooking for 1 minute. Sprinkle with salt and pepper and cook, undisturbed, until the bottoms are golden brown, about 5 minutes. flip and cook the other side under golden brown, about 5 more minutes. remove the cooked potatoes to a serving platter. top with half of the cooked onions and half of the parsley, tent loosely with foil, and set aside.
Lyonnaise Potatoes Recipe Dinner Then Dessert Prepare potatoes: boil a large pan of salted water. slice potatoes into 1cm ½in thick slices. add to boiling water and cook for 3 minutes, then drain and let them steam dry. preheat oven: heat oven to 200°c 180°c fan gas 6. mix ingredients: stir parsley, thyme, garlic, and seasoning into the onions. Slice the russet potatoes into 1 8″ thick slices (a mandoline is best for this). preheat oven to 375 degrees and grease an 8×8 baking dish. add the heavy cream, potatoes salt, pepper and garlic cloves to a saucepan. bring to a simmer and cook for 3 minutes. remove the garlic from the pan. Reduce the temperature to simmer, and cook for 4 minutes. drain and set aside. while the potatoes are cooking, melt 3 tablespoons of butter over medium heat in a large stainless steel or cast iron skillet. add the onions and 1 2 teaspoon of salt. place a lid over the onions and stir every few minutes. First, peel and slice the onions into thin rounds (or half moons). meanwhile, heat a tablespoon of oil in a large frying pan large skillet. once hot, cook the onions in the pan over medium heat for around 15 minutes, stirring occasionally, to caramelize. add spoonfuls of water (or broth) as needed.
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