What are Lyonnaise Potatoes?

Lyonnaise Potatoes, known in French as “Pommes de terre à la Lyonnaise”, are a quintessential French potato side dish hailing from the city of Lyon. In classic French cuisine, the term à la lyonnaise signifies a dish prepared and garnished with caramelized onions.

And Lyonnaise potatoes are exactly that – crispy potatoes with caramelized onions!

The recipe is straightforward and satisfying: potatoes are first peeled, sliced and then par-boiled before being sautéed with onions in butter and oil until golden and the edges are crisp. The potatoes are then finished with a heavy sprinkle of black pepper and some fresh parsley.

A brief history of Lyonnaise Potatoes

The origins of this iconic French side dish trace back to the early 19th century, with renowned chefs like André Viard—author of Le Cuisinier Impérial—and Alexis Soyer offering their own takes on thinly sliced potatoes and onions fried in butter. The recipe quickly gained popularity among chefs, and in 1907, the legendary Auguste Escoffier elevated it to new heights adding chopped parsley—a flourish that remains a signature of the dish to this day.

Today, Lyonnaise potatoes are cherished both in the bustling restaurants of Lyon and in cozy French home kitchens. After all, who can resist crispy, buttery potatoes layered with sweet, golden onions?

Why you’ll love this recipe

I first fell in love with Lyonnaise potatoes during my student years living in Lyon. This delicious French side dish was a staple on the menus of traditional bouchons—the cozy, no-frill bistros that define Lyon’s culinary scene. I was always amazed at how such a simple dish could deliver so much flavor: tender, buttery slices of potato with irresistibly crisp edges and the sweetness of perfectly cooked onions.

After testing and tweaking the recipe in my own kitchen over the years, I’ve found that using a combination of oil and butter gives me the ideal balance of flavor and that golden, crispy texture.

In essence, this recipe is quick and easy, and yields great taste and texture with the crispy, buttery potatoes and the sweet caramelized onions. Although not traditional, I love to add crushed garlic cloves for extra flavor. Adding the fresh parsley at the end, off-heat, makes it taste fresher – offering great contrast with the rich, buttery potatoes.

Ingredients you’ll need for this recipe

With just a handful of pantry staples and a straightforward cooking method, you’ll have a delicious, authentic French cooking classic on the table in under 30 minutes. Keep reading for a detailed look at the ingredients you’ll need to make perfect Lyonnaise potatoes every time.

• Potatoes. Choose waxy potatoes that hold they shape well when cooked, such as Yukon gold or Russet. In the spring and summer, New Potatoes are a great option too.
• Salt. You can’t skip on salting the water before boiling the potatoes. 
• Butter and oil. A combination of butter and oil is ideal for pan-frying potatoes. The butter ensures a rich, golden color, while the oil helps achieve a perfectly crisp texture. Additionally, oil raises the cooking temperature, preventing the butter from burning and allowing the potatoes to crisp up beautifully.
• Onions and Garlic. The slightly sweet and caramelized onions and garlic pair magically with the crisp potatoes.
• Fresh Parsley. To finish, the potatoes are garnished with fresh parsley. Both curly or flat work great here.

How to make Lyonnaise Potatoes

1. Peel and slice the potatoes and onions, crush the garlic.
2. Parboil the potatoes to soften them slightly.
3. Pan-fry the garlic, onions and potatoes in butter and oil until golden.
4. Season with salt, pepper, and fresh parsley.

Frequently Asked Questions

What type of potatoes are best for this recipe?

Choose a waxy variety that hold its shape well once cooked thanks to its lower starch content and higher moisture. Varieties I recommend are Yukon Gold, Fingerling, New potatoes and Red Potatoes.

What to serve with Lyonnaise Potatoes?

These potatoes are a a quintessential French side dish, perfect served alongside various meats, poultry and fish.

Serve it with chicken recipes like a Chicken Fricassée, Poulet à l’Estragon, Chicken Marengo, a classic Coq Au Vin, or a classic French Roast Chicken. It also pairs great with beef recipes like a traditional Beef Daube or a Flemish Beef Carbonnade Stew.

Audrey’s cooking tips:

• While you peel the potatoes, place them in a large bowl filled with cold water and a splash of lemon juice. This prevents them from browning. 
• You can slice the potatoes by hand (1/4 inch thick) or you can use a mandolin. 

I hope you’ll enjoy this Lyonnaise Potatoes (Pommes de terre à la Lyonnaise) as much as I do! And if you have any questions, please leave a comment. 

Lyonnaise Potatoes (Pommes de terre à la Lyonnaise)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

2 lb. (900g) waxy potatoes, peeled and sliced into ¼" thick rounds
1 + ¼ tsp salt
3 tbsp(43g) butter (salted or unsalted)
3 tbsp (45ml) vegetable or olive oil
2 medium yellow/white onions, peeled and thinly sliced in half rounds
4 garlic cloves, peeled and crushed
¼ cup fresh parsley, chopped
¼ tsp freshly ground black pepper

Instructions

1. Place the sliced potatoes in a large pot and cover with about 2 inches of water. Add 1 teaspoon of salt, cover and bring to a boil. Boil for about 4 minutes or until the potatoes start to soften slightly. You do not want them tender, just starting to soften. Drain.  
2. In a large frying pan or skillet, over medium heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Add the crushed garlic, half of the sliced onions and half of the potatoes. Sprinkle with ¼ tsp of salt. Cook for 5 minutes, until the onions become fragrant and glistening, and the first potato rounds start to golden. Add the rest of the onion and potatoes and the rest of the butter and oil. Cook for 15-20 more minutes, stirring gently every 5 minutes (be careful not to break the potatoes too much). The potatoes should soften and turn golden at the bottom.
3. Remove from the heat, add chopped parsley and black pepper and stir quickly. Taste and adjust seasoning if needed (more salt, pepper). Serve immediately.

The post Lyonnaise Potatoes (Pommes de terre à la Lyonnaise) appeared first on Pardon Your French.

This is probably one of my favorite recipes to make do with the abundance of tomatoes and eggplants in the summer. This veggie-focused dish is pretty healthy and low carb, yet it’s nothing short of satisfying!

If you’ve been following me for a while, you know that despite my Breton roots, I have a deep love for Provence, its culture and its cuisine.

Provençale cuisine truly knows how to showcase summer produce, and turn them into colorful and sustaining meals – and this recipe is one of my favorites from the local repertoire.

What is Provencal Eggplant Tomato Gratin?

A Provencal Eggplant Gratin features thick slices of eggplant layered in a casserole dish with a tomato sauce, cheese and herbs and baked to bubbly perfection. This is a popular recipe hailing from the sun-kissed region of Provence, in Southern France.

I know this recipe is similar to the Italian Eggplant Parmigiana (or Eggplant Parmesan), but the main difference is that the eggplant slices aren’t breaded and fried beforehand. Here they are just quickly pan fried, unbreaded, to soften them before being layered in between tomato sauce and cheese. The eggplant actually finishes cooking while the gratin bakes. This makes for a lighter dish than Eggplant Parmigiana, that’s quicker to make too!

Another key component of this dish is the Herbs de Provence. This mix of dried herbs yields a signature Provençal taste to this gratin.

Ingredients you’ll need for this Provençal Eggplant Tomato Gratin

1. Eggplants. You need two large eggplants, sliced widthwise into 1/4-inch-thick rounds. When sourcing for eggplants, look for ones that are slightly firm, with a smooth skin and that feel heavy for their size. The stem is also a good indicator: it should be green. Sadly, a lot of eggplants I see in grocery stores have stems that are brownish or dried out. 
2. Salt. A key step of this recipe is to generously salt the eggplant rounds and let them “sweat” for at least 45 minutes, spread evenly over paper towels. You then use a cloth or paper towel to soak all the excess moisture released from the eggplant rounds. DO NOT skip this part or the eggplant will release too much moisture when baking, and the gratin will be quite watery at the bottom.
3. Extra-Virgin Olive Oil. After the eggplant rounds have sweat, they get quickly pan fried with olive oil. Eggplant absorbs lots of olive oil, so don’t be afraid to have a heavy hand.
4. Garlic and onion. A great base for the tomato sauce.
5. Diced tomatoes. The sauce is made with diced tomatoes. You can use either canned tomatoes or fresh. If using fresh, make sure they are ripe and juicy, so they’ll soften nicely when cooking. Prefer a variety with a meaty flesh such as San Marzano or Roma.
6. Fresh Basil. A few fresh basil leaves adds a bright herby flavor to the tomato sauce.
7. Herbs de Provence. They add the signature Provençal flavor to this dish! It consists of a blend of dried herbs: savory, marjoram, rosemary, thyme and oregano. You can find Herbs De Provence online, in spice shops, bulk stores, and often in grocery stores in the spice aisle.
8. Grated Parmesan cheese and grated Mozzarella cheese. A mix of Parmesan and mozzarella cheese is sprinkled in between layers. The parmesan adds great taste and a salty kick, and the Mozzarella creates delicious melty strings.  
9. Breadcrumbs. Although optional, I like to add a sprinkle of breadcrumbs to get an extra crisp gratin top. I prefer homemade breadcrumbs (grated stale bread) but store-bought works too. 

Frequently asked questions

Can I use bottled tomato sauce, in lieu of canned or fresh tomatoes?

I personally prefer making a quick homemade sauce with canned or fresh tomatoes, to ensure I keep a chunky texture. With homemade sauce, I also know exactly the amount of salt or other seasonings that go into the sauce. That said, if you don’t have time for homemade, opting for a store-bought tomato sauce is fine too. Make sure you cook it on the stove top for a few minutes to thicken it a bit.

Do I have to peel the eggplants?

No. There is no need to peel the eggplants if you wash them under cold water before. The skin actually holds lots of nutrition and yields a “meatier” texture to the cooked eggplant. But if you really must peel the eggplants (they are difficult to digest for some), you can do it!

The eggplants turned out “chewy”, what happened?

Chewy eggplants mean they are undercooked. To avoid this, make sure you cut the eggplants into 1/4-inch-thick rounds, no thicker. If they are thicker, they will take a longer time to be fully cooked through.

The gratin ended up “watery”, what happened?

This is likely because the eggplants released excess water when they cooked. To avoid this, make sure you let them sweat out with salt for at least 45 minutes before you start the recipe. They will release lots of moisture that way, which won’t be released later when they bake in the gratin.

How to store leftovers?

To store leftovers, let the gratin cool completely to room temperature and transfer into an airtight container. Keep in the fridge for up to 4-5 days. Reheat in the oven at 350°F/180°C for about 20 minutes.

Audrey’s cooking notes:

• This is a simple recipe, but it does require a bit of active time – especially the initial pan frying of the eggplant slices. This recipe may be best suited for weekends, rather than busy weeknights. Although the good news is that I think it tastes even better when made ahead and re-heated the next day, like a lot of gratins and saucy dishes do.

I hope you’ll love this Provençal Eggplant Tomato Gratin recipe as much as I do. If you have any questions, please leave a comment. 

More Provence recipes to try: 

• Eggplant Caviar Dip (Caviar d’Aubergine)
• Roasted Red Pepper Dip (Poivronade)
• Black Olive Tapenade
• Layered Vegetable Tian
• Cod Provençal with tomatoes, olives and capers
• Stuffed Tomatoes (Tomates Farcies)
• Chicken Provençal with cherry tomatoes and olives
• French Pistou Sauce
• Provençal Chickpea Salad

Provençal Eggplant Tomato Gratin

Print Recipe

Serves: 8 people Prep Time: 1 Hour Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 17 voted )

Ingredients

2lbs (900g) eggplants (about 2 medium), sliced widthwise into 1/4-inch-thick rounds, end slices discarded
3 tsp salt
½ cup (125ml) extra-virgin olive oil
2 garlic cloves, peeled and finely chopped
1 onion, peeled and finely chopped
1 (28 fl.oz/796ml) can diced tomatoes
2-3 fresh basil leaves, chopped
1 tbsp Herbs de Provence (+ extra for topping)
½ tsp freshly ground black pepper
½ tsp salt
1 garlic clove, peeled (for the dish)
¼ cup (25g) grated parmesan cheese
½ - ¾ cup (60g – 90gr) grated mozzarella cheese
1 tbsp bread crumbs

Instructions

Step 1 - Spread eggplant slices in one layer on a board covered with a cloth or paper towels. Sprinkle with salt (on both sides) and set aside for 45min to 1 hour to allow the eggplant to “sweat” excess moisture and lose their bitterness. Pat eggplant dry on both sides with paper towel or a cloth.

Step 2 – Heat up about 1 tbsp (15ml) of extra virgin olive oil in a large frying pan over medium heat. Add 3 to 4 eggplant slices and pan fry for about 2 minutes on each side, until the eggplant is softened. Add more oil to the pan and repeat with all eggplant rounds. Eggplant absorbs a lot of oil, so don’t be afraid to be generous when oiling the pan.

Pre-heat your oven to 350°F/180°C with a rack in the middle.

Step 3 - In a medium sized sauce pan, over medium heat, heat up 1 tablespoon (15ml) of EVOO and cook onion and garlic for 5 minutes or until lightly caramelized. Add fresh basil, diced tomatoes, herbs de Provence, basil, black pepper, salt and cook for about 20 minutes at a low simmer, until 1/4 of the liquid has dissolved and it looks much thicker.

Step 4 - Rub a gratin dish or skillet with a crushed garlic clove. Drizzle 1 tbsp of EVOO and rub to coat evenly. To assemble, arrange a layer of eggplant slices in overlapping rows at the bottom of the prepared baking dish. Cover with a third of the tomato sauce and a third of the Parmesan and a third of the mozzarella. Repeat this process twice, finishing with the last third of tomato sauce and cheese. Top with breadcrumbs, an extra sprinkle of Herbs de Provence and salt and pepper to taste.

Bake for 40 minutes. Finish with 2 minutes under the broiler to brown the top. Let cool for at least 15 minutes before serving.

Note: This recipe was first published in August 2020. I updated it in July 2024, with new step-by-step photos and photos of the finished dish. I also improved the recipe instructions, and added an extra ½ – ¾ cup (60g – 90gr) of grated mozzarella cheese, which helps hold the gratin together and make it ever more delicious and satisfying.  

The post Provençal Eggplant Tomato Gratin appeared first on Pardon Your French.

Cauliflower in Brittany

Cauliflowers are one of the flagship produces grown in Brittany and are ubiquitous in the local cooking repertoire – with this recipe being perhaps the most popular way to enjoy them. The north-western region of France grows and harvests about 80% of the total cauliflowers in France. Brittany’s sandy soil and mild, humid Winters makes it perfect to grow this cruciferous vegetable.

When shopping for cauliflower, look for one that has firm, dense and blemish free florets. Its color should be creamy white. When lifting it, it should feel heavy for its size. If you see any leaves still attached around it, they should be vibrant green and still “fresh” (not look wilted). 

What is a Mornay Sauce?

In essence, a Mornay Sauce is a classic Béchamel sauce – one of the 5 French Mother sauces – with the addition of grated cheese. It’s creamy, lightly cheesy and a staple to have in your French cooking repertoire. Mornay is a versatile sauce. It is used not only for this cauliflower gratin, but also for making a croque-monsieur or a classic endive ham gratin. 

Hard mountain cheese (Alpine cheese) is classically used for a Mornay sauce. Look for or Gruyère or Emmental at your local grocers – they are slightly more expensive but will really make the sauce! 

Can you prepare this Cauliflower Gratin in advance? 

• You can make the Mornay sauce in advance, up to 1 day ahead. After making the sauce, transfer it into a bowl. Cover it with a plastic film that touches the surface of the sauce so no skin forms on top. Let it cool completely to room temperature and keep in the fridge until ready to be used. Before using it, re-heat the sauce in a saucepan over medium-low heat and whisk vigorously until it becomes smooth again.
• You can also make the whole dish in advance – a few hours up to the day before. Prepare the dish up until it goes in the oven. Let the dish cool to room temperature, cover and refrigerate. Then, pre-heat your oven to 395°F (200°C) and bake as directed. You will need to bake it a little longer (about 10 minutes additional) since the dish is going cold into the oven. 

Cooking notes: 

• After boiling the cauliflower florets, make sure you drain them very well and set them aside for at least 10-15 minutes to allow them to “steam off”. This is really important as you want to draw as much moisture as possible from the cauliflower, to prevent the gratin from being watery in the oven.

More sides you may like: 

• Roasted Brussels Sprouts Gruyere Gratin
• Belgian Endive and Ham Gratin (Endives Au Jambon)
• French Green Beans Almondine
• Classic French Gratin Dauphinois
• Turnip & Carrot Gratin

Cauliflower Gratin (Gratin de Choufleur)

Print Recipe

Serves: 4-6 people Prep Time: 20 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

8 cups cauliflower florets (3 lbs/1 medium head cut into florets)
200g bacon (4 strips/4 ounces), cut into ¼-inch-thick slices
¾ cup (75g) grated Gruyère cheese

For the Mornay sauce:
¼ cup (62g) unsalted butter
1/2 cup (62g) all purpose flour
2 cups (500ml) 2% milk
½ tsp black pepper
¼ tsp nutmeg
¾ cup (75g) grated Gruyère cheese
½ tsp salt (optional)

Instructions

Pre-heat your oven to 395°F (200°C) with a rack in the middle.

Step 1 – Prepare the cauliflower. Bring a large pot of salted water to a boil, dump the cauliflower in and cook for 5-6 minutes, until tender but still slightly firm.  Drain immediately, and set aside.

Step 2 – Line a small plate with paper towel. In a frying pan, over medium heat, cook the bacon strips stirring frequently, until browned, about 5 minutes. Scoop bacon pieces into the prepared plate, lined with paper towel. 

Step 3 - Make the Mornay Sauce. Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms that leaves the edges of the pan clean.

Switch to a whisk, and add the milk slowly, stirring constantly. Bring to a slow boil, and keep stirring until the sauce thickens. Turn the heat to low and stir in the  black pepper, nutmeg, grated Gruyère (¾ cup/75g), and half of the cooked bacon. Adjust seasoning if needed (salt) and set aside.

Step 4 - Place the cauliflower pieces in a baking dish. Pour the Mornay sauce over top, making sure you cover everything evenly. Sprinkle with the remaining Gruyère (¾ cup/75g) and the remaining bacon. Season with black pepper, to taste. 

Bake for 15 minutes, and finish with 2-3 minutes under the broiler. Let cool for 10-15 minutes before serving.

The post Cauliflower Gratin (Gratin de Choufleur) appeared first on Pardon Your French.