My grandmother made these every Sunday after church. The secret is letting the onions get perfectly golden.

These oven baked 3-ingredients Lyonnaise potatoes are my pared-down version of the dish my grandmother made every Sunday after church. Classic Lyonnaise potatoes come from the Lyon region of France and are known for their simple combination of potatoes, onions, and fat, cooked until everything turns golden and crisp at the edges. This version keeps to that spirit but is streamlined for a home oven: just potatoes, onions, and butter, layered in a casserole dish and baked until the onions are deeply golden and the potatoes are tender with crisp, browned edges. It’s the kind of recipe you make once and then keep in your back pocket for roast chicken nights, potlucks, or any time you want something comforting that doesn’t require a lot of fuss.

Serve these Lyonnaise potatoes alongside simple roasted meats like roast chicken, pork loin, or pan-seared steak, where the buttery onions can soak up some of the juices on the plate. They’re also excellent with a crisp green salad dressed in a sharp vinaigrette to cut through the richness. For a brunch table, pair them with soft-scrambled eggs or a frittata and fresh fruit. If you’re leaning vegetarian, these potatoes sit nicely next to roasted seasonal vegetables or a hearty lentil dish, and leftovers reheat well in a skillet to accompany a fried egg for an easy next-day meal.

Servings: 4

2 pounds russet or Yukon Gold potatoes, peeled (if desired) and thinly sliced, about 1/8 inch