If you have ever visited Ruth’s Chris Steak House, you already know their side dishes are just as famous as their steaks. One standout favorite is the rich and buttery Ruth’s Chris Lyonnaise Potatoes Recipe. This classic dish combines golden potatoes, slow-cooked onions, garlic, and plenty of butter to create a side that feels luxurious yet comforting.
The best part? You don’t need restaurant-level skills to make it at home. With simple ingredients and easy steps, this recipe brings steakhouse flavor straight to your kitchen. Whether you are preparing a holiday dinner, a family meal, or a special weekend treat, these Lyonnaise potatoes will impress everyone at the table.
What Is Ruth’s Chris Lyonnaise Potatoes Recipe?
Ruth’s Chris Lyonnaise Potatoes are a French-inspired potato dish made famous by the steakhouse. The term Lyonnaise refers to potatoes cooked with onions and butter, a classic style from Lyon, France.
In this version, Yukon Gold potatoes are blanched, layered with sautéed onions and garlic, then baked until golden and buttery. The result is soft potatoes inside, lightly crisp on the outside, and packed with deep onion flavor. It is rich, hearty, and perfect as both a side dish or even a main dish for potato lovers.
Why You Will Love This Recipe
This recipe has everything you want in a comfort food side dish.
First, it uses simple, everyday ingredients that are easy to find. Second, the cooking method is straightforward, making it suitable even for beginners. Third, the flavor is restaurant-quality, rich with butter, caramelized onions, and tender potatoes.
You will also love how versatile this dish is. It pairs beautifully with steak, chicken, seafood, or even a simple salad. Plus, it can be prepared ahead of time, making it perfect for entertaining or holiday meals.
Equipment’s
To make this recipe smoothly, you will need a few basic kitchen tools:
- Bowl
- Cutting board
- Sharp knife
- Oven
- Stove
- Large oven-proof sauté pan
- Measuring cup
- Measuring spoons
- Wooden spoon or spatula
Using an oven-proof pan is important because the potatoes go directly from the stove into the oven.
Ingredients With Amounts
Here is everything you need to recreate this steakhouse classic at home:
- 3 lb Yukon Gold Potatoes, Recommended
- 3 tablespoons Pompeian Olive Oil, Recommended
- 6 medium white onions, sliced
- 3 tablespoons chopped garlic
- Salt, to taste
- White pepper, to taste
- ¾ cup President Unsalted Butter, Recommended
- 2 tablespoons chopped parsley
Yukon Gold potatoes work best because they are creamy and hold their shape well during cooking.
Instructions
Start by peeling the potatoes and washing them thoroughly. Cut them into thick slices, about ½ inch, and place them in a bowl.
Peel and wash the onions, then slice them evenly and set aside. Preheat your oven to 400°F.
In a large pot of salted water, add the potatoes and bring to a boil. Blanch the potatoes for 2 minutes only. Drain well and set aside.
Heat olive oil in a large oven-proof sauté pan over medium heat. Add the onions, season with salt and white pepper, and cook on medium-low heat for 10 to 12 minutes until soft and lightly golden. Add the garlic and cook for another 2 minutes until fragrant. Remove the onion mixture and set aside.
In the same pan, melt the butter. Add one-third of the potatoes in an even layer, followed by half of the onions. Add another layer of potatoes, then the remaining onions, and finish with the last layer of potatoes.
Transfer the pan to the oven and bake for 10 to 12 minutes until the potatoes turn golden. Carefully remove from the oven, gently lift with a spatula, garnish with parsley, and serve warm.
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Notes
Do not over-boil the potatoes during blanching, or they may fall apart.
Use low heat for onions to bring out natural sweetness.
Always season lightly at each stage to avoid over-salting.
Variations
You can easily customize this recipe to suit your taste.
Add grated Parmesan cheese on top for extra richness.
Mix in cooked bacon or pancetta for a smoky flavor.
Use shallots instead of white onions for a milder taste.
Add fresh thyme or rosemary for an herby twist.
Tips
Use an oven-safe skillet to avoid transferring dishes.
Slice potatoes evenly for uniform cooking.
Let the dish rest for a few minutes before serving so layers hold together better.
Always use unsalted butter to control salt levels.
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What to Serve With Ruth’s Chris Lyonnaise Potatoes?
These potatoes pair perfectly with:
- Grilled or pan-seared steak
- Roasted chicken
- Baked salmon or grilled shrimp
- Green beans, asparagus, or sautéed spinach
- Fresh garden salad
They are rich, so lighter sides balance the meal well.
How to Store Ruth’s Chris Lyonnaise Potatoes Recipe?
Allow the potatoes to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days.
To reheat, warm in the oven at 350°F until heated through. Avoid microwaving if possible, as it can make the potatoes soft.
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Ruth’s Chris Lyonnaise Potatoes Recipe
Equipment & Tools
- Bowl
- Cutting Board
- Sharp Knife
- Oven
- Stove
- Large oven-proof sauté pan
- Measuring Cup
- Measuring spoons
- Wooden spoon or spatula
Ingredients
- 3 lb Yukon Gold Potatoes, Recommended
- 3 tablespoons Pompeian Olive Oil, Recommended
- 6 medium white onions sliced
- 3 tablespoons chopped garlic
- Salt to taste
- White pepper to taste
- ¾ cup President Unsalted Butter, Recommended
- 2 tablespoons chopped parsley
Instructions
- Start by peeling the potatoes and washing them thoroughly. Cut them into thick slices, about ½ inch, and place them in a bowl.
- Peel and wash the onions, then slice them evenly and set aside. Preheat your oven to 400°F.
- In a large pot of salted water, add the potatoes and bring to a boil. Blanch the potatoes for 2 minutes only. Drain well and set aside.
- Heat olive oil in a large oven-proof sauté pan over medium heat. Add the onions, season with salt and white pepper, and cook on medium-low heat for 10 to 12 minutes until soft and lightly golden. Add the garlic and cook for another 2 minutes until fragrant. Remove the onion mixture and set aside.
- In the same pan, melt the butter. Add one-third of the potatoes in an even layer, followed by half of the onions. Add another layer of potatoes, then the remaining onions, and finish with the last layer of potatoes.
- Transfer the pan to the oven and bake for 10 to 12 minutes until the potatoes turn golden. Carefully remove from the oven, gently lift with a spatula, garnish with parsley, and serve warm.
Notes
Use low heat for onions to bring out natural sweetness.
Always season lightly at each stage to avoid over-salting.
Nutrition
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can assemble it ahead and bake just before serving.
What potatoes work best?
Yukon Gold potatoes are ideal for texture and flavor.
Can I use salted butter?
Yes, but reduce added salt.
Is this dish vegetarian?
Yes, it is completely vegetarian.
Can I freeze Lyonnaise potatoes?
Freezing is not recommended as the texture may change.
Conclusion
This Ruth’s Chris Lyonnaise Potatoes Recipe is the perfect example of how simple ingredients can create unforgettable flavor. With buttery potatoes, sweet onions, and a golden finish, this dish brings steakhouse quality to your home kitchen. It is easy to prepare, crowd-pleasing, and versatile enough for both everyday meals and special occasions. Try it once, and it may just become your favorite potato side dish.
