Jamie Oliver Potatoes Lyonnaise

This one’s for the rainy days. For when you’re knackered and still want something that hugs you back. Jamie Oliver Potatoes Lyonnaise isn’t flashy, but it feels like something special. Like the kitchen slows down a bit. Layers of potatoes—soft, tender—soaking up onion sweetness and whatever magic sage does. The Parmesan bubbles and browns just enough to make your fork pause. I made this with the windows fogged up and socks on. Honestly? One of those meals where you don’t even notice you’ve stopped talking. Inspired by Jamie Oliver, obviously.

Ingredients You’ll Need

• 1.5 kg Desirée potatoes, because they hold their own without going all mushy
• 2 yellow onions, not red, not shallots. Yellow.
• A handful of fresh sage—8 to 10 leaves? You’ll know when it smells right
• 400 ml of good veg stock, doesn’t have to be organic but avoid the powdered stuff
• 50 g of Parmesan, freshly grated and generous
• Two big spoons of unsalted butter

How To Make Jamie Oliver Potatoes Lyonnaise

1. Preheat the oven to 180°C. Don’t overthink it—gas mark 4 if you’ve got an older oven like mine.
2. Then comes the rhythm part. Peel and slice the potatoes thin. Like, almost see-through thin if you can manage it. Same with the onions—keep the slices soft and even. The sage? Roughly chop most of it, leave a few leaves whole for drama later.
3. Get your baking dish. Mine’s chipped and a bit too big but it works. Start with potatoes. A flat layer. Then onions. Then a bit of sage. Salt, pepper. Keep going like that. Potatoes, onions, sage. Until it’s full or you run out. Finish with a tidy-ish top layer of overlapping potatoes. Neat-ish. Doesn’t matter if it’s not perfect.
4. Now the stock. Pour it slow. Let it find its way between the layers. Salt. Pepper. Parmesan over everything like snow. Then the butter—just dot it wherever. Whole sage leaves on top because you’ll want that moment of crisp when you take it out.
5. Oven. Top shelf. A full hour. You’ll smell when it’s ready. That earthy, oniony, buttery smell? That’s the signal.

Why I Love This Recipe

The first time, It was meant to be a side. It became the thing we all went back for. There’s something about the way the onions sort of melt. The way the top crisps but the inside stays soft. It feels older than it is. Like food with memory. We had it with roast chicken. I think I ate more potatoes than anything else.

Recipe Tips

• Slice thin. Not paper, but close. Mandolin helps, but I’ve used a sharp knife and patience.
• Parmesan is great. But if you’ve got Gruyère or that strong white cheddar—go for it.
• If the top browns too fast, just throw some foil on. It’ll wait.
• This dish forgives mess. But don’t skip the fresh sage. Dried won’t cut it.

How To Store Jamie Oliver Potatoes Lyonnaise

• At Room Temp: Fine for a bit. Maybe two hours tops before it starts to slump.
• In the Fridge: Three days, give or take. Use a container with a proper lid.
• Freezer: Yep. Freeze it in blocks. It reheats better if you defrost it overnight first.

Reheating:

• Oven: Cover with foil, 180°C. About 15 minutes.
• Microwave: Two to three minutes. Depends on your machine.
• Stove: Medium heat. Bit of oil if it’s sticking. Stir gently.

Questions People Ask Me:

Can I swap the cheese?
Yeah, totally. Gruyère melts like a dream. Cheddar’s got bite. Just avoid anything stringy.

Do I really need organic stock?
Nah. Use what you’ve got, but skip the salty cubes if you can. The liquid stuff’s nicer.

Can I make this earlier in the day?
Absolutely. Assemble it, stash it in the fridge. Just tack on another 10 minutes when you bake it.

What if I’ve got leftover cooked potatoes?
Doesn’t work the same. They don’t soak up the stock right. Save them for something else.

Can I cheat with frozen hashbrowns?
Don’t. They fall apart. This dish is all about those soft layers holding steady.

Nutrition Facts (per serving)

• Calories: 270
• Carbs: 36g
• Protein: 4g
• Fat: 13g
• Sugar: 3g
• Fibre: 3g
• Sodium: 63mg

Try More Recipe:

• Jamie Oliver Zucchini Fritters
• Jamie Oliver Brussel Sprouts Gratin
• Jamie Oliver Potato Wedges Recipe