Hearty Smothered Lamb Chop Scalloped Potato Bake (Print Version)

This comforting smothered lamb chop scalloped potato casserole is a family favorite. Layers of tender lamb and creamy potatoes, baked to golden perfection.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 70-80 Minutes minutes
Total Time: 90 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Contains Meat

# Ingredients:

→ Lamb & Potatoes

01 - Lamb Loin Chops (4-6, about 1-inch thick)
02 - Russet Potatoes (4-5 large, about 2.5 lbs)

→ Creamy Sauce Essentials

03 - Heavy Cream (2 cups)
04 - Butter (3 tbsp)
05 - All-Purpose Flour (3 tbsp)
06 - Chicken or Beef Broth (1 cup)

→ Flavor Boosters

07 - Garlic (4-5 cloves, minced)
08 - Onion (1 medium, thinly sliced)
09 - Fresh Rosemary (1 tbsp, chopped)
10 - Fresh Thyme (1 tbsp, chopped)
11 - Salt & Black Pepper (to taste)

→ Finishing Touches

12 - Parmesan Cheese (1/2 cup, freshly grated)

# Instructions:

01 - First things first, pat those lamb chops dry with paper towels. This is crucial for getting a good sear, honestly. Season them generously with salt and pepper. I always go a little heavy here because the potatoes will absorb some of that seasoning. In a large, oven-safe skillet (cast iron is my favorite for this!), heat a tablespoon of butter or olive oil over medium-high heat. Sear the chops for about 2-3 minutes per side until they're beautifully browned. Don't cook them through, just get that lovely crust. This is where the magic starts to happen, you can already smell that delicious lamb!
02 - Remove the seared lamb chops from the skillet and set them aside. Don't clean the pan! Those browned bits are pure flavor. Add the remaining 2 tablespoons of butter to the skillet and melt it over medium heat. Toss in your thinly sliced onions and sauté them until they're soft and translucent, about 5-7 minutes. I usually let them get a little golden, it adds so much depth. Then, stir in the minced garlic and cook for another minute until fragrant – oh, that smell! Don't let the garlic burn, I've made that mistake, and it just tastes bitter, ugh.
03 - Sprinkle the flour over the softened onions and garlic. Stir constantly for about 1-2 minutes to cook out the raw flour taste. This is your roux, the base of our luscious sauce! Slowly, and I mean *slowly*, whisk in the chicken or beef broth, making sure there are no lumps. Then, gradually pour in the heavy cream, still whisking. Bring the mixture to a gentle simmer, letting it thicken slightly. It should coat the back of a spoon. Season this creamy goodness with salt, pepper, fresh rosemary, and thyme. Taste it! Adjust as needed. This sauce is everything in our smothered lamb chop scalloped potato casserole.
04 - Preheat your oven to 375°F (190°C). Grab your potatoes and slice them thinly, about 1/8-inch thick. A mandoline makes this super easy, but a sharp knife works too – just be careful! In your skillet (or transfer half the sauce to a separate baking dish if your skillet isn't big enough), arrange half of the thinly sliced potatoes in an even layer over the bottom. Pour about half of the creamy sauce over the potatoes, making sure to get it into all the nooks and crannies. This ensures every bite of our smothered lamb chop scalloped potato casserole is flavorful.
05 - Now for the main event! Place the seared lamb chops evenly over the layer of potatoes and sauce. Honestly, this is where it starts to look like a proper meal. If you have any pan drippings from the lamb, drizzle them over the chops for extra flavor. Cover the lamb chops with the remaining potato slices, overlapping them slightly. Pour the rest of the creamy sauce over the top, making sure all the potatoes are submerged. Sprinkle generously with freshly grated Parmesan cheese. I always add a little extra, because, cheese!
06 - Cover the skillet or baking dish tightly with foil. Bake for 45 minutes. Then, remove the foil and continue baking for another 25-35 minutes, or until the potatoes are tender (poke with a knife!) and the top is bubbly and golden brown. If it's browning too quickly, loosely tent it with foil again. Let it rest for 10-15 minutes before serving – this allows the sauce to set up and prevents it from being too runny. The smell when you pull it out? Pure heaven, I tell ya!

# Notes:

01 - Always pat your lamb chops dry; it makes a huge difference in getting that beautiful sear.
02 - Don't rush the sauce-making; cooking out the flour taste is key for a smooth, delicious base.
03 - Thinly sliced potatoes are essential for even cooking and that classic scalloped texture.
04 - Let the casserole rest for at least 10 minutes after baking; it helps the sauce set beautifully.

# Equipment Needed:

01 - Large oven-safe skillet (cast iron preferred) or 9x13 inch baking dish
02 - Mandoline slicer (optional)
03 - Whisk

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 35g
Protein: 28g

Back