Potato Lyonnaise

Food Photography Photographer London UK Potato Herb

Serves 6 - 8


12 large potatoes, peeled 
3 medium onions, sliced
2 tablespoons olive oil
a good handful of thyme leaves
2 tablespoons balsamic vinegar
300ml beef stock
salt & black pepper


Pre-heat the oven to 200ºC. Parboil the potatoes so they are cooked but still firm, about 8-10 minutes. Drain and set aside. 
Heat the olive oil in a pan, add the onions and thyme and cook until the onions are soft. Add the balsamic vinegar. Stir through and take off the heat.
Thickly slice the potatoes and put about half in the bottom of an oven proof dish. Season with salt and pepper. Layer the onions on top, followed by the rest of the sliced potatoes. Season again, pour over the beef stock and top with a few small knobs of butter. Cook in the oven for around 45 minutes.