Lyonnaise Potatoes are a classic French dish. They’re all about thinly sliced potatoes, fried and softened with onions and butter. Consider it the elegant cousin of your everyday hash browns. Ruth’s Chris takes it up a notch, making it a delightful side dish that’s hard to beat.
What is Ruth’s Chris Lyonnaise Potatoes?
Ruth’s Chris Lyonnaise Potatoes combine Yukon Gold potatoes and caramelized onions, seasoned with garlic, herbs, and cheese. This delightful ensemble is then cooked to perfection in olive oil and butter. Simple, yet sophisticated.
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The Ingredients
Here’s what you need to gather from your pantry and fridge:
- 2 tablespoons of extra virgin olive oil
- 2 pounds of Yukon Gold potatoes, peeled and thinly sliced
- Salt and ground white pepper, to taste
- 2 tablespoons of minced garlic
- 4 onions, cut into julienne strips
- 1 stick of unsalted butter
- 1 tablespoon of freshly chopped parsley
- 1 teaspoon of fresh thyme leaves
- ½ cup of grated Parmesan cheese
How to Make Ruth’s Chris Lyonnaise Potatoe?
Before diving into the nitty-gritty details, let’s get one thing straight: patience is key. The process itself is fairly straightforward but requires some attention to detail to get those potatoes just right.
Step by Step Directions
Step 1: Preparing the Potatoes and Onions
Start by peeling and thinly slicing your Yukon Gold potatoes. Keep them nice and thin; it helps them cook evenly. For the onions, julienne them into strips. Kind of like you’ve always imagined cutting onions as a pro.
Step 2: Sautéing the Onions
Heat your olive oil in a large skillet over medium heat. Toss in the julienned onions and cook until golden and caramelized. This might take about 10 minutes, but keep stirring. You don’t want them to burn.
Step 3: Cooking the Potatoes
In a separate pan, melt the stick of unsalted butter over medium heat. Add your thinly sliced potatoes. Cook them until they start to get a nice crisp around the edges. This can take about 15 minutes. Stir occasionally, so they don’t stick.
Step 4: Combining Everything
Once your potatoes are gloriously golden and your onions are caramelized, combine both in one pan. Add the minced garlic, salt, and ground white pepper to taste. Mix in the fresh parsley and thyme for that herbaceous kick.
Step 5: The Cheesy Finale
Sprinkle the grated Parmesan cheese over your potato and onion mixture. Let it melt and meld, forming a rich and cheesy topping. Give it a final stir to coat everything in cheesy goodness.
Notes
- Yukon Gold potatoes work best due to their buttery texture.
- Thin slices are crucial for even cooking.
- Caramelizing onions properly is essential for added sweetness.
- Don’t rush the process. Medium heat works perfectly.
- A cast-iron skillet can help achieve a better crust on the potatoes.
Storage Tips
If you’ve got leftovers (though I doubt it), store them in an airtight container. They will keep for up to three days in the fridge. To reheat, simply pop them into a preheated oven at 350°F until they warm through and crisp up again.
Nutrition Information
Serving Suggestions
- With Grilled Steak: The earthy flavors complement steak perfectly.
- Alongside Roasted Chicken: Elevates your poultry to new heights.
- With Pork Chops: The richness pairs well with pork.
- In a Brunch Spread: Great alternative to hash browns.
- With a Light Salad: Balances the richness with refreshing greens.
What Other Substitutes Can I Use in Ruth’s Chris Lyonnaise Potatoes Recipe?
- Red Potatoes: Similar texture and flavor as Yukon Gold.
- Sweet Potatoes: A different, slightly sweet twist.
- Gruyère Cheese: Adds a nutty flavor.
- Shallots: Can replace onions for a milder taste.
- Clarified Butter: If you’re looking for a healthier fat alternative.
Ruth’s chris lyonnaise potatoes recipe
Equipment
- skillet
Ingredients
- 2 tablespoons of extra virgin olive oil
- 2 pounds of Yukon Gold potatoes peeled and thinly sliced
- Salt and ground white pepper to taste
- 2 tablespoons of minced garlic
- 4 onions cut into julienne strips
- 1 stick of unsalted butter
- 1 tablespoon of freshly chopped parsley
- 1 teaspoon of fresh thyme leaves
- ½ cup of grated Parmesan cheese
Instructions
Step 1: Preparing the Potatoes and Onions
- Start by peeling and thinly slicing your Yukon Gold potatoes. Keep them nice and thin; it helps them cook evenly. For the onions, julienne them into strips. Kind of like you’ve always imagined cutting onions as a pro.
Step 2: Sautéing the Onions
- Heat your olive oil in a large skillet over medium heat. Toss in the julienned onions and cook until golden and caramelized. This might take about 10 minutes, but keep stirring. You don’t want them to burn.
Step 3: Cooking the Potatoes
- In a separate pan, melt the stick of unsalted butter over medium heat. Add your thinly sliced potatoes. Cook them until they start to get a nice crisp around the edges. This can take about 15 minutes. Stir occasionally, so they don’t stick.
Step 4: Combining Everything
- Once your potatoes are gloriously golden and your onions are caramelized, combine both in one pan. Add the minced garlic, salt, and ground white pepper to taste. Mix in the fresh parsley and thyme for that herbaceous kick.
Step 5: The Cheesy Finale
- Sprinkle the grated Parmesan cheese over your potato and onion mixture. Let it melt and meld, forming a rich and cheesy topping. Give it a final stir to coat everything in cheesy goodness.
Notes
- Yukon Gold potatoes work best due to their buttery texture.
- Thin slices are crucial for even cooking.
- Caramelizing onions properly is essential for added sweetness.
- Don’t rush the process. Medium heat works perfectly.
- A cast-iron skillet can help achieve a better crust on the potatoes.
Nutrition
Frequently Asked Questions
Can I make Lyonnaise Potatoes ahead of time?
Yes, you can make them ahead and reheat them in an oven set at 350°F until warmed through and crispy.
Is there a way to make this dish vegan?
Absolutely. Use vegan butter and substitute the Parmesan with nutritional yeast.
Can I freeze Lyonnaise Potatoes?
While you can freeze them, they’re best enjoyed fresh. Freezing may alter their texture.
What kind of pan works best?
A cast-iron skillet is preferred for its even heating and ability to create a crispy crust.
Why use ground white pepper?
It has a milder taste and is less visually intrusive than black pepper.
Conclusion
Ruth’s Chris Lyonnaise Potatoes are more than just a side dish. They’re an experience, an opportunity to make your meal shine. This recipe is straightforward yet demands respect for each ingredient and step. Follow the steps, take your time, and enjoy the delightful results. Not just another recipe, but a new favorite dinner guest.
Feel free to share this gem, as it’s bound to be a hit wherever and whenever you serve it. Happy cooking!
