Lyonnaise Potatoes

Delicious home-cooked recipes suggested by the villagers of Winteringham, Lincolnshire

Banner photograph by Ken Jacobs ©2007


One Pan Lyonnaise Potato

20g of butter
I onion thinly sliced
2 garlic cloves (sliced)
600g (about 1lb 5 ozs) potatoes, peeled and thinly sliced
200g of leftover roast beef
350ml (12 fluid ozs) beef stock
(if you don't have stock use a stock cube).

In a large frying pan melt the butter.  When it is hot and fizzing add the onions and garlic.  Cook until soft.  Remove from the pan.

Add a layer of potatoes to the pan, followed by 1/3rd of the beef and 1/3rd onions.  Repeat twice, building up the payers and finishing with a layer of potatoes.

Pour in the beef stock.  Put a lid on and simmer for about 15mins.

The potatoes should be soft by now - switch on the grill to high.  Put the pan under the grill to crisp up the top layer.

Serve whist hot.

Have you tried the other Winteringham websites ... Winteringham History and Genealogy ... Winteringham News ... Winteringham Modern Photo Archive ... Don Burton’s World of Nature ... Winteringham Football Club ... What the Papers Have Said about Winteringham ... Winteringham Camera Club ... Winteringham sales website ... Winteringham Nature