Rustic Smothered Lamb Chop Scalloped Potato Casserole (Print Version)

Smothered Lamb Chop and Scalloped Potato Casserole, a rich, hearty meal perfect for chilly evenings. Tender lamb and creamy potatoes, pure comfort.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 105 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American (Homestyle)
Dietary: Contains Dairy, Meat

# Ingredients:

→ Main Ingredients

01 - 4-6 bone-in lamb loin chops
02 - 4-5 medium Russet potatoes
03 - 2 cups heavy cream
04 - 1 cup chicken broth
05 - 1/2 cup freshly grated Parmesan cheese

→ Aromatics & Flavor Boosters

06 - 1 medium yellow onion, thinly sliced
07 - 4-5 cloves garlic, minced
08 - 2 sprigs fresh rosemary
09 - 4 sprigs fresh thyme

→ Pantry Staples

10 - 2 tbsp olive oil
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

# Instructions:

01 - First things first, get those potatoes ready. I grab my mandoline for this because, honestly, getting them uniformly thin by hand is a skill I haven't quite mastered, and consistency is key here for even cooking. Thin slices, about 1/8 inch, are what you're aiming for. Then, thinly slice your onion and mince that garlic. The kitchen already starts to smell promising when these hit the cutting board!
02 - Now for the lamb! Pat those chops dry – this is critical for a good sear, trust me, I learned that the hard way. Season them generously with salt and pepper. Heat a large oven-safe skillet over medium-high heat with a splash of olive oil. Once shimmering, sear the chops for 2-3 minutes per side until beautifully browned. This step builds so much flavor, don't skip it! It also helps lock in those juices. Remove them from the pan and set aside.
03 - In that same skillet, reduce the heat to medium. Add the sliced onions and cook until softened and translucent, about 5 minutes. Then, toss in the minced garlic and your fresh rosemary and thyme, cooking for just another minute until fragrant – oh, the smell! It's intoxicating. Pour in the chicken broth and heavy cream, bringing it to a gentle simmer. This is where the magic starts to thicken, creating that luscious base for our Smothered Lamb Chop and Scalloped Potato Casserole.
04 - Time to assemble! If you used a different skillet for searing, now's when you grab your baking dish. Layer about one-third of the sliced potatoes evenly on the bottom. Arrange half of the seared lamb chops over the potatoes. Ladle about one-third of that glorious creamy sauce over the lamb and potatoes, making sure to distribute those fragrant herbs. Sprinkle with a generous handful of Parmesan. Repeat this layering once more, finishing with potatoes and the remaining sauce.
05 - For the grand finale before the oven, sprinkle the remaining Parmesan cheese over the top. This is going to create that irresistible golden, bubbly crust. Cover the baking dish tightly with foil. Pop it into your preheated oven at 375°F (190°C) and bake for about 45-50 minutes. This initial covered bake ensures the potatoes get perfectly tender without drying out. I once forgot the foil, and let's just say the edges were a little...crispy.
06 - After the potatoes are tender (you can test with a fork!), remove the foil. Increase the oven temperature to 400°F (200°C) and bake for another 15-20 minutes, or until the top is beautifully golden brown and bubbly. The sauce should be thick and clinging to everything. Let it rest for at least 10-15 minutes before serving – this is crucial for the sauce to set and prevent a watery mess. Honestly, the hardest part is waiting!

# Notes:

01 - Don't overcrowd the pan when searing the lamb, or you won't get that lovely crust. Work in batches if you need to!
02 - For the creamiest potatoes, really slice them thin and uniformly. It makes all the difference in texture, honestly.
03 - If you're out of fresh herbs, a teaspoon of dried rosemary and a half teaspoon of dried thyme can work, but fresh is truly best here.
04 - Letting the casserole rest after baking is non-negotiable. It allows the sauce to set and prevents a soupy mess when you serve it.

# Equipment Needed:

01 - Large oven-safe skillet or baking dish
02 - cutting board
03 - sharp knife
04 - mandoline (optional)
05 - whisk

# Nutrition (Per Serving):

Calories: 750 kcal
Total Fat: 50g
Total Carbohydrate: 45g
Protein: 30g

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