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A Creamy Potato Gratin Topped with Lamb Chops for Spring

Posted By brosbottom On May 2, 2019 @ 2:46 pm In Food News | 5 Comments

Creamy Potato Gratin Topped with Lamb Chops

1 to 2 tsp butter for greasing the baking pan
1 cup whole milk
1 cup heavy or whipping cream
3 to 3 1/4 pds baking potatoes such as Russets
Kosher salt
Freshly ground black pepper
1 3/4 cup (4 1/2 to 5 oz.) grated Gruyère cheese

Lamb Chops
8 rib lamb chops, about 3 oz each, (See cooking tip)
Kosher salt
Freshly ground black pepper
2 tsp grated lemon zest
1 tbsp chopped parsley or chives

1. Arrange a rack at center position and preheat the oven to 400 degrees F. Butter a 3-1/2- to 4-quart oven-to-table baking dish generously. (A 9x13-inch dish works well.)

2. Combine milk and cream in a large skillet and place skillet over medium heat until mixture comes to a gentle simmer. Remove from heat and set aside.

3. Peel potatoes. Then, using a sharp knife (or a mandoline or the slicing blade on a food processor) cut potatoes into 1/8-inch thick rounds. As you slice them, add them to the skillet and coat with the milk mixture.

4. Arrange one-third of the potato slices in the bottom of the prepared pan, overlapping them slightly. Season generously with salt and pepper, and sprinkle with 1/2 cup of the Gruyère. Ladle 1/2 cup of milk mixture in the skillet over the potatoes. Repeat to make 2 more layers. Ladle any extra milk mixture over the potatoes and sprinkle with any remaining cheese.

5. Bake 30 minutes, then reduce heat to 350 degrees F, and bake for 15 minutes more. While potatoes are baking, salt and pepper the lamb chops generously on both sides. Heat enough oil to coat the bottom of a large, heavy skillet lightly and place pan over medium high heat. When hot, add chops and sear 1 1/2 to 2 minutes per side. (If necessary sauté the chops in batches.) Remove chops and using tongs and pot holders for the pan, arrange on top of the potatoes.

6. Bake chops atop potatoes 10 minutes more. Remove from heat and sprinkle each chop with 1/4 teaspoon of the lemon zest and some parsley or chives. Serves 4.

Cooking tip: I usually buy a rack of lamb ( 1 1/2 pounds) that has been trimmed and Frenched (that is the meat between the rib bones has been removed). A rack typically has 8 ribs so all you have to do is slice it into chops.

Copyright Betty Rosbottom May 2, 2019


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