Welsh Style Lyonnaise Potatoes Recipes

Series: Easy Recipes To Cook at your Beach House

Rehoboth Beach rentals

Your dish should look like this going into the oven…

With much hwyl and savoir faire je te présente i bawb: Lyonnaise Potatoes avec dylanwad Cymru! There would be Caerphilly Cheese, but alas not in Southern Delaware – Colliers Welsh Cheddar will do. There will be leeks! Not that kind – no fake news here. Can be made a day ahead of time and re-heated. Tastes much better the following day!

Serves 8.


  • 5lb Yukon Gold Potatoes.
  • 3 large red onions,
  • 1 leek.
  • 10oz strong cheddar cheese.
  • 1 bunch fresh Italian parsley.
  • 1/2 stick butter.
  • 2 tablespoons fresh lemon juice.
  • Salt and pepper.
  1. Peel potatoes. Steam whole until tender but not soft. Plunge into cold water to stop the cooking. Set aside to cool down.
  2. Slice onions very very thinly. Separate the onion slices so that they look like ribbons.
  3. Chop and wash the leek.
  4. Using a little melted butter fry the leek until soft. You do not want it to burn. Sprinkle the leek with the lemon juice and set aside.
  5. Slice butter thinly and melt in large frying pan. Add onions on high heat so that you hear the first sizzle. Then turn down the heat to a simmer. Slow cook the onions for 20 minutes stirring constantly. You want the onions to darken into a brownish color, but not to burn. This is key for this recipe.
  6. Slice the potatoes into 1/4 inch slices.
  7. Grate the cheddar cheese, or put into a food processor.
  8. Roughly chop parsley.
  9. Butter a large shallow baking dish. Put a thin layer of grated cheddar cheese on the bottom of the baking dish. This cheese will caramelize nicely when baking.
  10. Add a layer of potatoes on top of the cheddar.
  11. Spread some cooked onions on top of the first layer of potatoes.
  12. Sprinkle cheddar cheese on top of the onions
  13. Add a layer of chopped parsley on top of the cheese.
  14.  Repeat the previous steps layering potatoes through parsley until you run out.
  15. Spread the leeks on top of the finished layers.
  16. Add a thin layer of grated cheddar and top with a sprinkle of chopped parsley.
  17. Bake in the oven at 375F uncovered for 45 minutes or until the top layer has browned.