OVEN BAKED 3-INGREDIENT LYONNAISE POTATOES RECIPE
These easy oven baked Lyonnaise potatoes feature thinly sliced potatoes and sweet, tender onions cooked in salted butter. A simple, comforting side dish with golden edges and rich flavor.
Ingredients
- 2 pounds Yukon Gold potatoes sliced into ⅛-inch rounds
- 2 large yellow onions halved and thinly sliced
- 6 tablespoons salted butter divided
Instructions
- Wash the potatoes and slice them into uniform ⅛-inch rounds. Peel them first if desired.
- Peel, halve, and thinly slice the yellow onions.
- Place 2 tablespoons of butter in a 9×13-inch baking dish and melt in the oven for two to three minutes.
- Add the sliced onions, toss with the butter, and bake uncovered for 12 to 15 minutes, stirring halfway through.
- Melt the remaining 4 tablespoons of butter. Toss the sliced potatoes with the melted butter in a large bowl.
- Remove the baking dish from the oven. Add the potatoes and gently combine them with the softened onions. Spread into an even layer.
- Cover tightly with aluminum foil and bake for 35 to 40 minutes, until the potatoes are nearly tender.
- Remove the foil, gently turn some of the top slices, and continue baking uncovered for 20 to 25 minutes, until tender and golden brown.
- Remove from the oven and allow the potatoes to rest for five minutes before serving warm.
Notes
- Slice the potatoes evenly to help them cook at the same rate.
- Salted butter provides the seasoning while keeping the recipe to three ingredients.
- Don't skip the covered baking stage, which allows the potatoes to soften.
- Baking times may vary depending on the thickness of the slices and the baking dish.
- For additional browning, broil for one to two minutes at the end, watching closely.
- Refrigerate leftovers in an airtight container for up to four days.