[wpsf id="622"]

LYONNAISE POTATO CAKE

LYONNAISE POTATO CAKE

By Sandra Djohan | February 10, 2022

This Wonderful side dish is one of the best thing ever created by the French, I become super obsessed with this recipes while learning culinary at Le Cordon Bleu, Paris. I thought, this should be introduce to my friends and family back in Indonesia, and this dish have become a staple at my restaurant for 9 years, and now I am sharing this recipe, Many chef in Paris or around the world have made this recipes and I cannot say who is my best but for sure all of them have very different style and taste and I have tried a few and LOVE THEM ALL. So really try this recipe , you will not regret it, you will become super obsessed trust me. 

Posted in Chef's Favorite, Christmas, Dinner, Easter, Eggs, Favorite Recipes, French, Kitchen Wisdom, Latest Recipes, Light Meal, Pies + Tarts, Potatoes, Quiche, Recipe, Salads + Vegetables, Sandra's Recipe, Savory Pies, Savory Pies, Savoury, Share Recipe, Sides, Top 5 Recipes

INGREDIENTS

  • 4 large baking potatoes
  • 2 large onions, sliced
  • 1 tbsp vegetable oil
  • 1 tbsp butter for greasing
  • 1 free-range egg, beaten
  • 2 tbsp full fat crème fraîche
  • Good grating nutmeg
  • Fresh thyme to serve

;

INSTRUCTIONS

  • Heat the oven to 200°C. Pierce the potato with fork and cover with baking foil and Bake the potatoes in their skins for 1½ hours or until soft, leave to cool, then spoon out the flesh into a bowl, some of my friends preferred the potato steam rather than baked.
  • Turn the oven down to 180°C. Meanwhile, put the sliced onions and the oil in a large saucepan over a low heat and fry for 45 minutes, stirring often, until golden. Grease a non-stick, loose-bottomed round pie dish or pizza dish tin (about 20cm across with a bit of depth) with the butter and line with baking paper. Gently mix the beaten egg and crème fraîche into the potato, then gently mix in the onions and season with salt, pepper and a good grating of nutmeg.
  • Tip the mix into the tin and bake for 45 minutes or until golden.Remove and leave to cool for 5 minutes before turning out. (You may need to run a blunt knife around the edge to release it.) Top with fresh thyme leaves to serve, if you like.

Other Recipes