Hearty Smothered Lamb Chop & Scalloped Potato Bake (Print Version)
This Smothered Lamb Chop and Scalloped Potato Casserole is pure comfort. Tender lamb, creamy potatoes, and a rich sauce a truly satisfying meal.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 90 Minutes minutes
Total Time: 120 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Contains Meat
# Ingredients:
→ Hearty Components
01 -
Lamb Loin Chops (4-6, about 1-inch thick)
02 -
Yukon Gold Potatoes (2 lbs)
→ Creamy Potato Layers
03 -
Whole Milk (3 cups)
04 -
Gruyère Cheese (1 cup, shredded)
→ Aromatics & Seasonings
05 -
Yellow Onion (1 medium, finely diced)
06 -
Garlic (4 cloves, minced)
07 -
Beef Broth (1 cup)
08 -
Fresh Thyme (1 tbsp, chopped)
09 -
Fresh Rosemary (1 tsp, chopped)
10 -
All-Purpose Flour (1/4 cup)
11 -
Unsalted Butter (1/4 cup)
12 -
Salt and Black Pepper (to taste)
# Instructions:
01 -
First things first, let's get those lamb chops ready for our Smothered Lamb Chop and Scalloped Potato Casserole. Pat your lamb chops super dry with paper towels; this is key for a good sear, trust me. Season them generously with salt and pepper. Heat a large oven-safe skillet (cast iron is my fave here!) over medium-high heat with a tablespoon of olive oil. Once it's shimmering, add the chops in a single layer, don't overcrowd the pan, or they won't brown properly! Sear for about 3-4 minutes per side until they're beautifully golden brown and a little crusty. They won't be cooked through, and that's okay, they'll finish in the oven. Remove them from the skillet and set aside on a plate.
02 -
Now for the magic sauce that brings this Smothered Lamb Chop and Scalloped Potato Casserole together! Reduce the heat to medium. Add the butter to the same skillet, letting it melt and foam. Toss in your diced onion and cook until it's softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until it's fragrant – oh, that smell, it's heavenly! Sprinkle in the flour and whisk it constantly for about 1-2 minutes to create a roux. Slowly, and I mean slowly, whisk in the beef broth until smooth, then gradually add the milk. Bring it to a gentle simmer, stirring often, until the sauce thickens slightly. Season with salt, pepper, thyme, and rosemary. Taste it! Adjust seasonings as needed, it should be flavorful.
03 -
Preheat your oven to 375°F (190°C). While the sauce is simmering, slice your potatoes evenly, about 1/8-inch thick. A mandoline is a lifesaver here, honestly! If you're using a knife, just try to keep them consistent so they cook evenly. Grab a 9x13-inch baking dish. Pour a thin layer of sauce on the bottom. Arrange about a third of the sliced potatoes over the sauce, overlapping them slightly. Sprinkle with a little salt, pepper, and a third of the Gruyère. Repeat these layers: sauce, potatoes, seasoning, cheese. On the third potato layer, nestle those seared lamb chops right on top of the potatoes. Pour any remaining sauce over the lamb and potatoes.
04 -
Cover the baking dish tightly with aluminum foil. This is crucial for steaming those potatoes to tender perfection in our Smothered Lamb Chop and Scalloped Potato Casserole. Pop it into your preheated oven and bake for 60 minutes. During this time, the potatoes will soften beautifully, and the flavors will start to meld. I always peek through the foil a bit to see the sauce bubbling, it's so satisfying! Just make sure that foil is on there tight to keep all that glorious steam in. No peeking too much, though, we want those potatoes to cook through!
05 -
After an hour, carefully remove the foil from the Smothered Lamb Chop and Scalloped Potato Casserole. Sprinkle the remaining Gruyère cheese (or more, if you're like me!) over the top of everything. Return the dish to the oven, uncovered, and continue to bake for another 25-35 minutes, or until the potatoes are fork-tender (seriously, test them!) and the top is golden brown and bubbly. The lamb chops will finish cooking through during this stage, becoming extra tender and juicy. The cheese will get gloriously crispy and irresistible. Oh, the smell at this point is just... *chef's kiss*!
06 -
Once it's out of the oven, I know it's tempting to dig right in, but please, please let your Smothered Lamb Chop and Scalloped Potato Casserole rest for at least 10-15 minutes before serving. This resting period allows the sauce to set up a bit and prevents it from being too runny when you cut into it. It also lets the lamb chops reabsorb their juices, making them even more tender. Garnish with a little fresh parsley or extra thyme, if you're feeling fancy. Then, slice and serve this hearty, comforting meal. It's truly a showstopper, you'll see!
# Notes:
01 -
Sear those lamb chops like you mean it! A good crust adds so much flavor to the final dish, honestly, it's a game-changer.
02 -
This casserole actually tastes even better the next day, trust me. Just gently reheat it in the oven to keep everything creamy, don't zap it too hard in the microwave unless you like dry edges.
03 -
If lamb isn't your thing, thick-cut pork chops work wonderfully here, I've tried it! The sauce loves pork, too.
04 -
Serve this with a simple green salad and a glass of robust red wine. It's a whole vibe, you know?
# Equipment Needed:
01 -
Large oven-safe skillet (cast iron recommended)
02 -
9x13-inch baking dish
03 -
whisk
04 -
mandoline or sharp knife
# Nutrition (Per Serving):
Calories: 650
Total Fat: 45g
Total Carbohydrate: 35g
Protein: 40g