Thinly sliced potatoes sautéed in butter and layered with melting onions—pommes de terre à la lyonnaise are one of the most enduring French garnishes, bridging the refinement of Paris with the robust appetite of Lyon.
FR / EN
Pommes de terre à la lyonnaise / Lyonnaise-Style Sautéed Potatoes with Onions
Regional Style
Lyonnaise / Cuisine de Brasserie
Servings
Serves Four
Ingredients
- 800 g firm potatoes (e.g., Charlotte or Belle de Fontenay)
- 2 large white onions, finely sliced
- 50 g butter
- 1 tablespoon neutral oil (optional)
- Salt, to taste
- Freshly ground black pepper
- 1 tablespoon chopped parsley (for garnish)
One tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Pre-cook the Potatoes
Peel the potatoes and boil them whole in salted water until just tender but still firm—about 15 minutes depending on size. Let cool slightly, then slice into 5mm-thick rounds. This step may be done several hours in advance.
Sauté the Onions
In a large sauté pan, melt half the butter over low heat. Add the sliced onions and cook gently, stirring often, until very soft and lightly golden—about 15–20 minutes. Do not let them brown deeply. Remove and set aside.
Sauté the Potatoes
In the same pan, add the remaining butter (and oil if needed). Raise the heat slightly and add the sliced potatoes in a single layer. Let them take on a golden crust before gently turning. Work in batches if necessary to avoid crowding.
Combine and Finish
Return the onions to the pan and gently mix them with the potatoes—season with salt and pepper. Heat together for a few minutes, allowing the flavors to blend, but be careful not to break the potato slices.
Sprinkle with chopped parsley and serve hot.
Serving Suggestions & Garnishes
This dish is traditionally served as a side to roast poultry, grilled sausage, steak, or veal. In Lyon, it is often found on bouchon menus, served with cervelle de canut or saucisson chaud.
Tips, Tricks, or Variations
The key is using waxy potatoes that hold their shape. Butter provides the classic flavor, but a small spoonful of duck fat can add rustic depth. Avoid excessive stirring, or the slices may break. A very light sprinkle of vinegar was used in some early versions for brightness.
Historical & Cultural Context
Pommes de terre à la lyonnaise originated in Lyon, the gastronomic capital of France, known for its cuisine de soie—the food of silk workers and brasserie traditions. Though simple, this dish reflects Lyon’s talent for elevating the everyday: taking onions and potatoes, and through careful cooking and layering, turning them into a plate worthy of the finest bouchon.
By the mid-19th century, the dish had made its way to Paris, appearing in railway station buffets, brasseries, and domestic cookbooks. The 1920s firmly established it, noted as both a garniture and a main course for meatless days.
Today, it’s considered one of the great regional expressions of French potato cookery, a classic that endures precisely because of its balance of richness, texture, and humble charm.
