Potato Lyonnaise Recipe, Texas Wine Style

Potato Lyonnaise, Texas Wine Style

Servings 4


  • lbs  potatoes  peeled & sliced thin ~1/4″
  • 1/2  lbs  yellow onions  sliced thin and carmelized using 1/2 cup Messina Hot Port
  • 2 tbsp   butter
  • salt & pepper  to taste


  • Blanch the potatoes for 3-4 minutes. Drain the potatoes and set aside. Melt the butter in a Teflon sauté pan. Lay down a layer of potatoes. Top with a thin layer of sautéed onions. Repeat this step again. Finish with a final layer of potatoes. Brown on the stove 5-6 minute. Carefully flip the potato cake in the pan and finish in the oven for 8-10 minutes longer. Serve by cutting into wedges (like a pie). Note: If using new potatoes (thin skinned) do not peel or blanch as they have a lower starch content then a russet potato.


The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce.

Click here to view wine pairing tips with this recipe.

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