• clairhenderson

Just when you thought you already knew all the potato dishes.

Since learning about the immense amount of processing that go into pasta and noodles and of course being very aware of their packaging, I have strived to switch over to potatoes where I can. Of course when my kids campaign for spaghetti, they do sometimes get their way. But as we know the changes we make ourselves lead up the big changes, I believe this sort of movement - maybe one potato dish a week instead of pasta - can make a big difference over time to the eco-efficiency of our humble abodes.


And anyway, potatoes are awesome. Chips. Roast Potatoes. Mash. Jackets. Are the simple ones. But if you've hit this page you (yes you) will also likely have a sneaky cheffy potato spectacular up your sleeve too.


Maybe you've got a mandolin somewhere that creates the most splendid dauphinoise. Or perhaps you do that criss cross Hasselbach thing.


Well, this week's recipe is a cheffy one. And a new one for me. Last week Michel Roux Jr featured in Delicious Magasine displaying his Lyonnais Potato Cake. So I thought I'd give it a go. And it is a lovely way to serve potatoes. A bit less hassle than hasslebachs. A bit healthier than dauphinoise. And definitely safer for your fingers than potato boulangerie. Below is my version. I added thyme and used less onion.




Lyonnais Potato Cake


Ingredients

4 jacket potatoes, cooled

1 large onion, finely sliced

a large sprig of thyme

1 egg

a large tbsp greek yogurt

generous seasoning



1 - Slowly slowly cook the onion to make it really sweet. MRJ suggests to keep stirring them over a low heat for 45minutes. Unlikely. I put mine in a slow cooker for an hour. They need to be golden, soft and smelling gorgeous.


2 - Line and lightly grease a 20cm springform pan. When the onions are nearly there, switch your oven to 180C.


3 - Scoop out the filling of the spuds into a bowl. Break in the egg and spoon in the yogurt. mix well. Add in the thyme leaves and the onion, and mix well again.


4 - Season well and pat the mixture into the pan. Bake for 30-40minutes until it's beautiful golden brown. We ate ours with greens for tea. But it could be enjoyed as part of a buffet or sliced into packed lunches.


Love those spuds :)


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