Ingredients for Lyonnaise Potatoes
- Russet Potatoes
- 1/2 cup (1 stick) unsalted butter
- Garlic Cloves
- Onions
- Dried Thyme
- Dried Sage
- Tabasco Sauce
- Ground Nutmeg
- Fresh Ground Pepper
- Chicken Stock
- Parmesan Cheese
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How to Make Lyonnaise Potatoes
- Preheat grill to medium heat.
- Wash and thoroughly dry 2 lbs of Yukon Gold potatoes. Pierce potatoes several times with a fork.
- Place potatoes directly on the preheated grill grates. Cook for 20 minutes, turning occasionally, until slightly softened.
- Loosely cover potatoes with foil and continue grilling for 25-35 minutes, or until tender and slightly caramelized.
- While potatoes are grilling, prepare the garlic: Caramelize 4 heads of garlic (see note below).
- Once potatoes are cool enough to handle, peel and slice them to 1/4 inch thickness.
- Melt 1/2 cup (1 stick) of unsalted butter in an oven-safe, grill-safe casserole dish.
- Add 1/4 cup of caramelized garlic to the melted butter.
- Thinly slice 1 large yellow onion.
- Layer potato and onion slices in the casserole dish, seasoning each layer with 1 tsp dried thyme, 1 tsp dried sage, a few dashes of Tabasco sauce, 1/4 tsp freshly grated nutmeg, and salt and pepper to taste.
- Pour 1 cup of hot chicken or vegetable stock over the potatoes and onions.
- Sprinkle 1/2 cup of grated Gruyère cheese (or similar) evenly over the top.
- Cover the casserole dish tightly with a lid or aluminum foil.
- Grill for 10 minutes with the grill lid down.
- Remove the lid/foil, close the grill lid, and cook for another 5 minutes, or until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
12g
Fat
14g
Carbs
8g
