Lucy M. My kitchen smells like caramelised onions and warm butter on the evenings I make potatoes lyonnaise. It’s a smell that stops people mid-conversation, makes them ask what’s cooking. I discovered this dish years ago, watching Mary Berry handle ingredients like she knew them personally. Onions first, sliced thin, cooked slowly until they turned golden and sweet. Then potatoes, equally thin, added to finish together in the same pan. No cream, no tricks. Just butter doing what it does best, carrying flavor through everything it touches.
The technique is forgiving once you understand patience matters more than speed. I slice potatoes and onions while the butter melts, letting the pan get properly hot before anything goes in. The onions need time to soften and begin browning. Only then do the potatoes join them. I resist stirring constantly, letting the bottom layer develop a gentle crust while the rest steams in the pan’s warmth. Halfway through, I turn everything over carefully, giving the other side time. The potatoes become tender while staying distinct, never mushy.
This dish appears alongside roasted chicken or good meat, though honestly it could stand alone. Leftovers disappear quickly. There’s something about the simplicity that feels generous, the way buttery potatoes remind you that you don’t need much to make something people want to eat.
Why You’ll Love this Mary Berry Potatoes lyonnaise
Because it requires minimal hands-on time, this dish delivers restaurant-quality results without demanding your constant attention. You’ll prep the potatoes and onions, layer them, then let your oven do the work while you attend to other tasks or relax.
I appreciate how the recipe transforms humble ingredients into something elegant. The butter-enriched potatoes develop a golden crust while staying creamy inside, and the caramelized onions add savory depth. There’s no complicated technique to master—just straightforward layering and baking.
This dish pairs beautifully with roasted meats or serves as a satisfying vegetarian main. The result impresses dinner guests without requiring professional cooking skills. Mary Berry’s approach proves that sophisticated food doesn’t need to be complicated or time-consuming.
What Ingredients are in Mary Berry Potatoes lyonnaise?
Mary Berry’s Potatoes lyonnaise recipe relies on a simple ingredient list that celebrates the quality of each component. The beauty of this classic French-inspired dish lies in its restraint—just a few carefully chosen ingredients combine to create a rich, satisfying side dish. The success of this recipe depends more on technique and ingredient quality than on a long list of additions, allowing the natural flavors of potatoes and onions to shine through.
Ingredients:
- 6 tbsp butter, plus extra for greasing
- 1 large onion, sliced
- 2 lb (1 kg) Russet potatoes, thickly sliced
- Salt and black pepper
- Chopped parsley to garnish
When selecting ingredients, choose waxy or all-purpose potatoes if Russets aren’t available, though Russets are ideal for their starchy texture that becomes creamy during baking. The quality of butter matters greatly in this dish, as it’s a primary flavor component—using unsalted butter gives you better control over the final seasoning.
Yellow or sweet onions work best as they caramelize gently and develop a subtle sweetness that complements the potatoes without overpowering them. Fresh parsley for garnish adds a final touch of color and freshness, though it’s optional if you prefer to keep the presentation minimalist.
How to Make this Mary Berry Potatoes lyonnaise
- Begin by preheating your oven to 375°F (190°C) and lightly buttering a gratin dish with extra butter. In a frying pan, melt 6 tbsp butter over medium heat, then add 1 large onion, sliced, and cook gently while stirring occasionally for 3–5 minutes until the onions are softened but still pale in color.
- This delicate cooking is essential—you want to develop the onion’s natural sweetness without allowing them to brown or caramelize too much at this stage.
- Once the onions are ready, begin layering the potatoes and onions in the prepared gratin dish. Use 2 lb (1 kg) of Russet potatoes, thickly sliced, and alternate layers of potatoes with the cooked onions, seasoning each layer generously with salt and black pepper.
- Finish the dish with a neat, final layer of potatoes on top, which will create an attractive presentation as it bakes and browns slightly.
- Pour any remaining butter left in the frying pan over the top of the layered potatoes, distributing it evenly across the surface.
- Bake for 1–1½ hours until the potatoes are completely tender when pierced with a fork. The dish is ready when the top is lightly golden and the potatoes have absorbed the buttery, onion-infused flavors.
- Remove from the oven and garnish with chopped parsley before serving hot as a classic French-inspired side dish.
Mary Berry Potatoes Lyonnaise Recipe
Ingredients
Method
- Begin by preheating your oven to 375°F (190°C) and lightly buttering a gratin dish with extra butter. In a frying pan, melt 6 tbsp butter over medium heat, then add 1 large onion, sliced, and cook gently while stirring occasionally for 3–5 minutes until the onions are softened but still pale in color.
- This delicate cooking is essential—you want to develop the onion’s natural sweetness without allowing them to brown or caramelize too much at this stage.
- Once the onions are ready, begin layering the potatoes and onions in the prepared gratin dish. Use 2 lb (1 kg) of Russet potatoes, thickly sliced, and alternate layers of potatoes with the cooked onions, seasoning each layer generously with salt and black pepper.
- Finish the dish with a neat, final layer of potatoes on top, which will create an attractive presentation as it bakes and browns slightly.
- Pour any remaining butter left in the frying pan over the top of the layered potatoes, distributing it evenly across the surface.
- Bake for 1–1½ hours until the potatoes are completely tender when pierced with a fork. The dish is ready when the top is lightly golden and the potatoes have absorbed the buttery, onion-infused flavors.
- Remove from the oven and garnish with chopped parsley before serving hot as a classic French-inspired side dish.
Notes
Mary Berry Potatoes lyonnaise Substitutions and Variations
What if you’d like to customize this classic dish to suit your tastes or dietary needs? I’ve found several ways to adapt Mary Berry’s recipe without compromising its essence. Replace butter with olive oil or coconut oil for a different flavor profile. Swap Russet potatoes for Yukon Gold or waxy varieties if you prefer creamier results. Add garlic cloves between layers for extra depth, or incorporate crispy bacon for smokiness. For a lighter version, I use half-and-half instead of relying solely on butter’s richness. Try mixing in fresh thyme or rosemary during cooking. You can also layer in gruyere cheese for a more indulgent dish. These variations maintain the dish’s integrity while allowing you to make it uniquely yours.Storage and Reheating Potatoes Lyonnaise
Store leftover potatoes lyonnaise in an airtight container in the refrigerator for up to three days. The dish keeps well because the caramelized onions and potatoes stay moist. To reheat, transfer to a skillet over medium heat and warm for five to seven minutes, stirring occasionally.
Add a splash of butter or broth if needed for moisture. Alternatively, reheat in a 350-degree oven for ten to fifteen minutes covered with foil. Avoid microwaving, which can make potatoes soggy. Properly stored and reheated potatoes lyonnaise maintain their delicious texture and flavor.
Mary Berry Potatoes lyonnaise Substitutions and Variations
What if you’d like to customize this classic dish to suit your tastes or dietary needs? I’ve found several ways to adapt Mary Berry’s recipe without compromising its essence.
Replace butter with olive oil or coconut oil for a different flavor profile. Swap Russet potatoes for Yukon Gold or waxy varieties if you prefer creamier results. Add garlic cloves between layers for extra depth, or incorporate crispy bacon for smokiness.
For a lighter version, I use half-and-half instead of relying solely on butter’s richness. Try mixing in fresh thyme or rosemary during cooking. You can also layer in gruyere cheese for a more indulgent dish.
These variations maintain the dish’s integrity while allowing you to make it uniquely yours.
What to Serve with Mary Berry Potatoes lyonnaise
How’d you like to transform these buttery potatoes into a complete meal? I’d recommend pairing them with roasted chicken or beef steaks, which complement the rich, caramelized onions beautifully. The potatoes’ buttery texture works wonderfully alongside grilled fish, particularly salmon or cod.
For a vegetarian option, I’d serve them with a crisp green salad dressed in vinaigrette to cut through the richness. Roasted vegetables like Brussels sprouts or asparagus add nutritional balance without overwhelming the dish.
Consider the occasion too. For casual dinners, serve with simple grilled meats. For entertaining, pair with elegant protein options like lamb chops or duck breast. A dry white wine or light red complements the dish perfectly, enhancing those caramelized onion flavors you’ve worked to develop.
Final Thoughts
Mary Berry’s Potatoes Lyonnaise isn’t just a side dish—it’s a showstopper that’ll elevate any meal you’re serving. I’ve found this recipe strikes the perfect balance between simplicity and sophistication, making it ideal for both weeknight dinners and special occasions.
What makes this dish truly special is how the caramelized onions and buttery potatoes create layers of rich flavor that develop during baking. You’ll impress your guests without spending hours in the kitchen.
I encourage you to master this classic French technique. Once you do, you’ll return to it again and again. The combination of tender potatoes, sweet onions, and golden butter is simply irresistible. Trust me—this recipe deserves a permanent spot in your cooking rotation.
