(Potatoes) Pommes Lyonnaise – a delicious recipe with potatoes, onions, butter, pork, salt, parsley. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Peel and slice the potatoes very thinly (a mandolin works best to get them very thin).
2
Peel and slice the onions medium-fine (again the madolin, if you have one).
3
Heat the oven to 350 degrees.
4
Melt the butter and pork fat, (you can replace the pork fat with butter, but the taste will be different), in a large iron frying pan over a medium low heat and add the onions, cooking them for 4 to 5 minutes until transparent before adding the potatoes.
5
Season well with salt and pepper.
6
Turn them over occasionally with a wooden spatula and when they have coloured to the blond stage, mix in the parsley.
7
Empty the contents of the pan into a large oval gratin dish and cook very slowly in the oven for at least 1 hour or until browned and crusted on the surface and melting underneath.
302
kcal
Calories
10
g
Fat
44
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 lbs waxy potatoes, 8 ounces onions, 1 1/2 ounces butter, 1 1/2 ounces pork fat (or more butter), and more.
Yes, (Potatoes) Pommes Lyonnaise falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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