Lyonnaise Potatoes

Save this recipe on:

Golden, bubbling, and irresistibly cheesy — Baked Ziti with Mozzarella and Meat Sauce is the ultimate comfort food you’ll find yourself craving again and again. Perfect for family dinners, cozy weekends, or any time you want to impress without too much fuss, this classic Italian-American dish delivers on all fronts. Imagine tender ziti pasta layered with rich, savory meat sauce, creamy ricotta, and topped with a golden crust of melted mozzarella — it’s everything you want from a baked pasta dish.

Whether you’re hosting guests or just looking for a satisfying weeknight meal, baked ziti is a go-to recipe that never disappoints. It’s hearty, flavorful, and can easily be made ahead, making it as convenient as it is delicious. And the best part? It tastes even better the next day, making leftovers something to actually look forward to.

Why You’ll Love This Lyonnaise Potatoes

• It’s a crowd-pleasing classic with gooey cheese and bold flavors.
• Easy to prepare and perfect for make-ahead meals or freezing.
• Versatile enough to tweak with veggies or different meats.
• Ideal for both casual dinners and special occasions.

Preparation Phase & Tools to Use (In this headline mention the essential Tools and Equipment, also the importance of Each Tool)

Before diving into this comforting dish, gather your essentials. You’ll need a large pot to boil the pasta, a large skillet or sauté pan for cooking the meat sauce, and a mixing bowl to combine your cheeses. A 9×13-inch baking dish is crucial for layering and baking everything to perfection. Don’t skip a good wooden spoon for stirring and a colander for draining the pasta. A cheese grater will also come in handy if you’re using fresh mozzarella or grating your own parmesan.

Each tool plays a key role — from ensuring the pasta is properly cooked to helping you build those beautiful, bubbling layers.

Preparation Tips

Use al dente pasta since it will continue to cook in the oven and you don’t want it to become mushy. When mixing ricotta with an egg, it helps the cheese set up better when baked, creating a creamy, rich layer. Be generous with the sauce to prevent the dish from drying out, especially if you’re reheating leftovers. For extra depth, simmer your meat sauce a few extra minutes to develop those robust flavors. Always let the baked ziti rest for 5–10 minutes after removing it from the oven so it can set and slice more neatly.

---

Ingredients for this Lyonnaise Potatoes

• 2 lbs (about 900g) Yukon Gold or Russet potatoes, peeled and thinly sliced
• 2 large yellow onions, thinly sliced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Step 1: Prepare the Potatoes

Peel the potatoes and slice them into 1/8-inch thick rounds using a sharp knife or mandoline. Thinner slices cook more evenly and quickly. Rinse the slices in cold water to remove excess starch, then pat them dry thoroughly using paper towels.

Step 2: Cook the Onions

In a large skillet over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add the thinly sliced onions and cook for 12–15 minutes, stirring often, until they become soft, golden, and caramelized. Season with a pinch of salt and set aside.

Step 3: Sear the Potato Slices

In the same skillet, add another tablespoon of butter. Once melted, add the potato slices in batches if necessary, and cook for 4–5 minutes per side until lightly golden. You don’t need to cook them through—just enough to give them some color and flavor.

Step 4: Layer the Dish

Preheat your oven to 375°F (190°C). In a greased baking dish, layer half of the seared potatoes evenly. Top with half of the caramelized onions, sprinkle thyme, salt, and pepper. Repeat with the remaining potatoes, onions, and seasoning.

Step 5: Bake to Perfection

Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and continue baking for another 15–20 minutes, or until the top is golden and the potatoes are tender when pierced with a knife.

Step 6: Garnish and Serve

Once out of the oven, let the dish rest for 5–10 minutes. Sprinkle with freshly chopped parsley for color and brightness before serving. Serve warm as a side dish with roast meats or even a green salad for a lighter pairing.

---

Notes

Lyonnaise Potatoes are all about layers of simple, classic French flavor. To get that perfect texture and taste, take your time caramelizing the onions — they add sweetness and depth. Choosing the right type of potato is essential; Yukon Gold offers a buttery richness, while Russet delivers a fluffier texture. Make sure to slice your potatoes thinly and evenly to ensure uniform cooking.

Watch Out for These Mistakes While Cooking

• Skipping the rinse: Not rinsing the sliced potatoes can cause excess starch buildup, leading to a sticky, clumpy result.
• Undercooking the onions: The sweetness of properly caramelized onions is key to balancing the savory potatoes.
• Crowding the skillet: When searing potatoes, give them space so they brown rather than steam.
• Forgetting seasoning: Season each layer as you build the dish; otherwise, it may taste bland.

Storage Instructions

Store leftover Lyonnaise Potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes or until heated through. For a crispier texture, uncover for the last 5 minutes. This dish is not ideal for freezing as the texture of the potatoes can become mealy.

Estimated Nutrition

• Serving Size: 1 cup
• Calories: ~220 kcal
• Carbohydrates: 28g
• Protein: 3g
• Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 20mg
• Sodium: 150mg
• Fiber: 3g
• Sugar: 4g

Frequently Asked Questions

Can I make Lyonnaise Potatoes ahead of time?

Yes! Assemble the dish a few hours in advance and refrigerate. Bake when ready to serve.

Can I use red potatoes instead?

Red potatoes are waxier and hold shape better, but they won’t be as creamy as Yukon Gold or Russet.

Can I add cheese to this dish?

Traditionally, Lyonnaise Potatoes don’t include cheese, but you can add grated Gruyère or Parmesan if you’d like a twist.

What protein pairs well with Lyonnaise Potatoes?

Roast chicken, steak, pork chops, or grilled sausages pair beautifully with this dish.

Can I skip caramelizing the onions?

It’s not recommended — caramelized onions are a signature part of the flavor profile.

How do I slice the potatoes evenly?

Use a mandoline slicer for uniform, thin slices that cook evenly.

What’s the best oil to use for searing?

A combination of butter and olive oil works best for flavor and even browning.

Can I make this dish vegan?

Yes, substitute butter with plant-based margarine and skip any animal-based toppings or broths.

Conclusion

Lyonnaise Potatoes bring a touch of rustic French elegance to your table with minimal effort and simple ingredients. Golden potatoes, sweet onions, and fragrant herbs come together in a beautifully baked dish that works for both weeknight dinners and holiday spreads. With a few careful techniques and thoughtful seasoning, this timeless side dish becomes a favorite that adds warmth and sophistication to any meal.

---

Print

Save this recipe on: