One pan Lyonnaise Potato

This delicious one pan Lyonnaise potato recipe is everything you want in a dish – it’s simple, quick and healthy comfort food at its best. 

You can make this recipe using leftover roast chicken or beef and make it in the microwave or under the grill – perfect for an inexpensive mid-week dinner.

Serves: 4          Prep time: 10 minutes            Cook time: 15 minutes

You’ll need:

• 600g potatoes, peeled and thinly sliced
• 1 onions, thinly sliced
• 2 garlic cloves, sliced
• 20g butter (remove if using the microwavable recipe)
• 350ml beef or chicken stock (fresh stock works best but a stock cube is fine)
• 1tsp thyme leaves
• 200g leftover roast beef or chicken

How to do it

On the grill

1. The easiest way to slice your potatoes thinly is by way of a mandolin. Alternatively take your time and use a sharp knife making sure your potatoes are of similar size.
2. Take a medium/large frying pan and melt the butter and once fizzing add the onions and garlic, cook until soft. Remove from the pan.
3. So to the pan add a layer of potatoes, followed by 1/3 of the beef, 1/3 of the onions and 1/3 of the thyme. Repeat twice building up the layers finishing with a layer of potato.
4. Pour in the beef stock and pop a lid on and simmer away for about 15 minutes.
5. As the potatoes are nearer the end of their cooking turn your grill onto high.
6. Pop the pan under the grill to crisp up the top of the dish and serve.

In the microwave

1. The easiest way to slice your potatoes thinly is by way of a mandolin. Alternatively take your time and use a sharp knife making sure your potatoes are of similar size.
2. Place a layer of the potatoes into a medium sized microwavable dish. Add 1/3 of the onions, 1/3 of the beef, 1/3 of the thyme, season with a little salt and milled pepper then repeat the layers twice more finishing with a layer of potatoes.
3. Pour in the beef stock, cover the dish with either cling film of parchment paper and microwave for 10 minutes. Rest the dish for 5 minutes then microwave again for 5 minutes and serve.

Recipe courtesy of Potatoes: More Than A Bit On The Side