Jamie Oliver Potatoes Lyonnaise is made with Desirée potatoes, yellow onions, fresh sage, Parmesan cheese, organic vegetable stock, and unsalted butter. This savory Jamie Oliver Potatoes Lyonnaise recipe creates a tasty side dish that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.
More Jamie Oliver Recipe:
- Jamie Oliver Freeze Ahead Roast Potatoes
- Jamie Oliver Dauphinoise Potatoes
- Jamie Oliver Butter Bean Mash
🧡 Why You’ll Love This Potatoes Lyonnaise Recipe
- Easy Ingredients: This recipe uses simple things like potatoes, onions, and sage. You can find these ingredients easily.
- Tasty: The mix of sweet onions, sage, and cheesy topping makes the potatoes very flavorful.
- Goes with Everything: You can serve these potatoes with many different meals. They fit well with almost anything.
- Comfort Food: It’s a comforting dish, perfect for a warm, tasty dinner at home.
- Looks Great: The top of the potatoes turns golden and crispy, making it look as good as it tastes.
🥔 Jamie Oliver Potatoes Lyonnaise Ingredients
- 1.5 kg Desirée potatoes
- 2 yellow onions
- A few sprigs of fresh sage (about 8-10 leaves)
- 400 ml organic vegetable stock
- 50 g freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
🥘 How To Make Jamie Oliver Potatoes Lyonnaise
- Preheat the Oven: Set the oven to 180°C/350°F/gas 4.
- Prepare the Ingredients: Begin by peeling the potatoes and slicing them thinly. Do the same with the onions—peel, halve, and slice them thinly. For the sage, detach the leaves from their stems. Finely chop most of the leaves while keeping a few whole for later use.
- Layer the Ingredients: In a baking dish measuring 20cm by 30cm, start creating your dish with a layer of sliced potatoes at the bottom. Over this, add a layer of sliced onions. Sprinkle some of the finely chopped sage over the onions, along with a pinch of sea salt and black pepper. Continue layering in this order until you’ve used all the potatoes and onions, finishing with a top layer of slightly overlapping potato slices.
- Add Stock and Cheese: Pour the vegetable stock evenly over the layers. Add a little salt and pepper on the top layer. Then, place the whole sage leaves and grate the Parmesan cheese over everything.
- Dot with Butter: Place small dots of butter (about teaspoon-sized) evenly over the top layer.
- Bake: Place the dish on the top rack of the oven and bake for 1 hour. It’s ready when the top is golden brown and the potatoes are tender.
💭 Recipe Tips
- Use a Thin Slicer: Slice your potatoes and onions thinly and evenly with a mandolin slicer. This helps them cook evenly.
- Pick Good Potatoes: Use fresh Desirée potatoes because they cook well and keep their shape in the oven.
- Layer Carefully: Make sure to spread out each layer of potatoes and onions evenly. This makes every bite taste great.
- Watch the Oven: Keep an eye on the baking. If the top gets brown too fast, cover it with foil and keep baking until the potatoes are soft.
- Use Fresh Stuff: Always use fresh sage and fresh Parmesan cheese. They make the dish taste much better.
🍗 What To Serve With Potatoes Lyonnaise?
Jamie Oliver Potatoes Lyonnaise pairs well with roasted chicken, grilled steak, baked fish, and pork chops. It also can be served alongside green beans, sautéed spinach, roasted carrots, and a fresh garden salad for a delicious meal.
🎚 How To Store Leftovers Potatoes Lyonnaise?
- Refrigerate: Store the leftover Potatoes Lyonnaise in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze the dish in a covered airtight container for up to 1 month. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Potatoes Lyonnaise?
- In The Oven: Preheat the oven to 180°C/350°F. Place the potatoes in an oven-safe dish, cover with aluminum foil, and heat for about 10-15 minutes or until hot.
- In The Microwave: Transfer the potatoes to a microwave-safe dish, cover, and heat on high for 2-3 minutes or until heated through.
- On the Stove: Heat the potatoes in a skillet over medium heat, stirring occasionally, until they are warmed through.
FAQ’S:
Can I Use Different Types Of Cheese?
Yes, while Parmesan is recommended for its flavor, you can also use Gruyère or a mature Cheddar if you prefer a different taste.
Is It Necessary To Use Organic Vegetable Stock?
Using organic stock can enhance the flavor, but any good-quality vegetable stock will work well in this recipe.
Can I Prepare This Dish Ahead Of Time?
Yes, you can assemble the dish a few hours in advance and refrigerate it. Just add a few extra minutes to the baking time if you start with it cold from the refrigerator.
Can I Use Leftover Cooked Potatoes To Make Potatoes Lyonnaise?
No, It’s best to use raw potatoes as they absorb the flavors during cooking, which precooked potatoes might not do as effectively.
Can You Use Frozen Hashbrowns For Lyonnaise Potatoes?
Using frozen hashbrowns is not recommended as they may become too mushy and not hold up well in the layered baking process.
More Jamie Oliver Recipe:
- Jamie Oliver Zucchini Fritters
- Jamie Oliver Brussel Sprouts Gratin
- Jamie Oliver Potato Wedges Recipe
Jamie Oliver Potatoes Lyonnaise Nutrition Facts
- Calories: 270kcal
- Carbohydrates: 36g
- Protein: 4g
- Fat: 13g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 63mg
- Potassium: 810mg
- Fiber: 3g
- Sugar: 3g
- Calcium: 40mg
- Iron: 2mg
Jamie Oliver Potatoes Lyonnaise
Description
Jamie Oliver Potatoes Lyonnaise is made with Desirée potatoes, yellow onions, fresh sage, Parmesan cheese, organic vegetable stock, and unsalted butter. This savory Jamie Oliver Potatoes Lyonnaise recipe creates a tasty side dish that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Set the oven to 180°C/350°F/gas 4.
- Prepare the Ingredients: Begin by peeling the potatoes and slicing them thinly. Do the same with the onions—peel, halve, and slice them thinly. For the sage, detach the leaves from their stems. Finely chop most of the leaves while keeping a few whole for later use.
- Layer the Ingredients: In a baking dish measuring 20cm by 30cm, start creating your dish with a layer of sliced potatoes at the bottom. Over this, add a layer of sliced onions. Sprinkle some of the finely chopped sage over the onions, along with a pinch of sea salt and black pepper. Continue layering in this order until you’ve used all the potatoes and onions, finishing with a top layer of slightly overlapping potato slices.
- Add Stock and Cheese: Pour the vegetable stock evenly over the layers. Add a little salt and pepper on the top layer. Then, place the whole sage leaves and grate the Parmesan cheese over everything.
- Dot with Butter: Place small dots of butter (about teaspoon-sized) evenly over the top layer.
- Bake: Place the dish on the top rack of the oven and bake for 1 hour. It’s ready when the top is golden brown and the potatoes are tender.
Notes
- Use a Thin Slicer: Slice your potatoes and onions thinly and evenly with a mandolin slicer. This helps them cook evenly.
- Pick Good Potatoes: Use fresh Desirée potatoes because they cook well and keep their shape in the oven.
- Layer Carefully: Make sure to spread out each layer of potatoes and onions evenly. This makes every bite taste great.
- Watch the Oven: Keep an eye on the baking. If the top gets brown too fast, cover it with foil and keep baking until the potatoes are soft.
- Use Fresh Stuff: Always use fresh sage and fresh Parmesan cheese. They make the dish taste much better.