Reviewed: Dec. 26, 2009

Just can't match up to the Ruth's Chris style lyonnaise potatoes....Will definitely leave white pepper out...totally unncessary. Tried making a few times. I boiled potatoes for 10 minutes, and cooked all ingredients for 30 minutes. Rich and creamy, but it just isn't Ruth's Chris style : (

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sewo1015

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Reviewed: Dec. 7, 2009

I left the taters in the hot water for a bit(burner off) and between that and frying them a bit in the pan they were done so I skipped the oven. Stirred everything all together and just left them on low in the skillet and tossed now and again while waiting for everything else to be done. Didn't peel because my taters were tiny.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 31, 2009

I really liked this recipe. I used frozen hashbrowns for this recipe, which made is REALLY easy. I thawed the harshbrowns slowly in the microwave first, while I was sweating the onions. (which took closer to 30 minutes) I also baked it for close to an hour so that the top of the hashbrowns started to get crispy. The carmelized onion gave the side dish really good flavor. I would make this again!

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StarterCook

Cooking Level: Intermediate

Home Town: Port Washington, Wisconsin, USA

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Mar. 23, 2009

Absolutely delicious!!!

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tcox

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Reviewed: Feb. 15, 2009

Need to cook these longer than suggested

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Mare

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Reviewed: Nov. 9, 2008

i followed the recipe directly, but the potatoes were too oily. it was okay, but i won't make it again! my husband agrees.

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ceeleigh

Cooking Level: Beginning

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 13, 2008

This is a good basic recipe. Next time though I will follow the advice of some others to spice it up a little and maybe even add a little cheese on top.

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CHEFETTE50

Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA

Living In: Hernando, Mississippi, USA

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Reviewed: Jun. 21, 2008

my mom makes these often. they are my favorite potatoes. yum!

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PERKYMINESWEEPER83

Cooking Level: Expert

Living In: Longwood, Florida, USA

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Reviewed: Jun. 4, 2008

Very good side dish. I had these at a fancy steakhouse and my husband has asked for them since. I did omit alot of prep steps to save time. I added all the ingredients to a 13x9 casserole dish, covered with foil and baked for 1 hour at 350.

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HollyC

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 8, 2008

I followed this recipe exactly except I used just a couple of Tbsp of olive oil instead of butter when layering the potatoes and onions; I also used an extra clove of garlic. The end result was pretty boring. I think if this dish was cooked on the stove top, it would allow the potatoes on the bottom to get crispy and the dish would be a lot more tasty as a result. Also, next time I will use the butter as I think it's integral for flavour, but it's not likely that I will use 1/2 cup!

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Dec. 9, 2007

Very time consuming but worth the trouble. Nothing was left for lunch the next day.

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Kathy B.

Cooking Level: Expert

Living In: Mckinney, Texas, USA

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Reviewed: Oct. 25, 2007

This was just ok. One tip though would be to bring the potatoes to boil and just let them sit in the water while preparing the onions, that way you won't have to bake longer. I think I'll just stick with scalloped potatoes, its easier (at least for me).

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mb

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2007

Great recipe! Very easy to make and very delicious.

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Fabi

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Reviewed: Jul. 26, 2007

This dish was great - nice flavourful way to serve potatoes for a change - all the family loved it

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Bezzie

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Reviewed: May 21, 2007

These are a good staple recipe for grilling season. I like to put a little shredded swiss on top and finish them off under the broiler.

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NURSEARS

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Reviewed: Apr. 23, 2007

I made this for my elderly French neighbor who grew up in Normandy. She was skeptical of my doing French cooking, but this recipe won her over. Potatoes do need to be baked much longer than recipe calls for, as others have said here also.

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SUNSHN

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Reviewed: Mar. 24, 2007

Great recipe, goes well with cordon bleu. Only thing I did differently was baking it in the oven in a casserole style dish. My advice: The layers aren't so important, so start with layers of onions and potato, but stir it every 5-10 minutes and bake at the top of the oven. Took a good 40 minutes for us, unless you parboil the potatoes to death before baking

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Wes

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Reviewed: Dec. 28, 2006

These were great potatoes. I have always put onions in my potatoes, but the spices kicked it up and made it so much more tasty. Thanks.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Dec. 27, 2006

These were so good! I prepared the recipe ahead of time, and then just popped it in the oven the next day. I got many raves over this!

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JENNIFERLYNNE21

Cooking Level: Intermediate

Home Town: Marlboro, New Jersey, USA

Living In: Manalapan, New Jersey, USA

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Reviewed: Nov. 2, 2006

I enjoyed this simple dish; it was a nice complement to my Frech dinner. However, I suggest cutting the amount of butter in half.

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EmilyAus

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