Hearty Smothered Lamb Chop Scalloped Potato Casserole (Print Version)

Smothered Lamb Chop Scalloped Potato Casserole - a rich, comforting meal with tender lamb and creamy potatoes. Perfect for a cozy evening.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 1 Hour 30 Minutes minutes
Total Time: 31 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Meat (Lamb)

# Ingredients:

→ Hearty Foundations

01 - Lamb Loin Chops (4-6, about 1-inch thick)
02 - Russet or Yukon Gold Potatoes (4-5 large, about 2.5 lbs)
03 - Unsalted Butter (4 tbsp)
04 - All-Purpose Flour (4 tbsp)
05 - Whole Milk (3 cups)
06 - Chicken or Lamb Broth (1/2 cup)

→ Aromatics & Flavor Boosters

07 - Yellow Onion (1 medium, finely diced)
08 - Garlic (4 cloves, minced)
09 - Fresh Rosemary (1 tbsp, chopped)
10 - Fresh Thyme (1 tbsp, chopped)

→ Cheesy Goodness & Seasoning

11 - Gruyère Cheese (1 cup, shredded)
12 - Salt (to taste)
13 - Black Pepper (to taste)

# Instructions:

01 - First things first, pat those lamb chops super dry! Seriously, this is where I always mess up if I'm rushing. Season them generously with salt, pepper, and a bit of that fresh rosemary. Heat a large oven-safe skillet (cast iron is my go-to!) over medium-high heat with a drizzle of olive oil. Once it's shimmering, sear the chops for about 2-3 minutes per side until they're beautifully browned. You want that gorgeous crust, you know? Remove them and set aside; they'll finish cooking in the oven. The smell in your kitchen right now? Incredible!
02 - In the same skillet (don't clean it, those bits are flavor!), melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes, then toss in the minced garlic and cook for another minute until fragrant. Now, sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux. This is where the magic happens, thickening that sauce! Slowly, and I mean *slowly*, whisk in the warm whole milk and chicken or lamb broth. Keep whisking until it’s smooth and starts to thicken. Don't worry if it looks a little lumpy at first, just keep whisking, it always comes together. This is the heart of your Smothered Lamb Chop Scalloped Potato Casserole.
03 - Once the sauce is thick and smooth, stir in half of the shredded Gruyère cheese, the remaining fresh rosemary, and the fresh thyme. Season generously with salt and pepper. Taste it! Does it need more salt? A little more pepper? Adjust to your liking. Let it simmer gently for about 5 minutes, stirring occasionally, allowing those flavors to really meld. This sauce should be rich and creamy, ready to embrace those potatoes. It smells absolutely divine at this stage!
04 - Preheat your oven to 375°F (190°C). Grab your potatoes, thinly sliced – I mean, paper-thin if you can manage it. A mandoline is a lifesaver here, trust me, I learned the hard way with uneven slices. Spread a thin layer of the creamy sauce on the bottom of your oven-safe skillet or a 9x13 inch baking dish. Arrange about a third of the potato slices over the sauce, slightly overlapping. Pour another third of the sauce over the potatoes, making sure to spread it evenly. Repeat this layering process twice more, ending with a generous layer of sauce. This ensures every bite of your Smothered Lamb Chop Scalloped Potato Casserole is creamy.
05 - Now for the lamb! Gently nestle the seared lamb chops on top of the final layer of potatoes and sauce. Make sure they're partially submerged so they can really get smothered in all that goodness. Cover the skillet or baking dish tightly with aluminum foil. Pop it into your preheated oven and bake for 60 minutes. This slow bake is crucial for getting those potatoes perfectly tender and the lamb incredibly succulent. Honestly, patience is key here, don't peek too early!
06 - After 60 minutes, carefully remove the foil. Sprinkle the remaining shredded Gruyère cheese over the top of the Smothered Lamb Chop Scalloped Potato Casserole. Return it to the oven, uncovered, and bake for another 20-30 minutes, or until the potatoes are fork-tender and the cheese is bubbly and golden brown. If you want an extra crispy top, you can broil it for the last 2-3 minutes, but watch it like a hawk – cheese burns fast! Let it rest for 10-15 minutes before serving; it helps the sauce set up. This is going to be amazing, I promise.

# Notes:

01 - Always use warm milk for the sauce; it prevents lumps and helps it thicken smoothly, I learned this the hard way!
02 - Don't overcrowd the pan when searing the lamb chops, or they won't get a good crust.
03 - Let the casserole rest for at least 10 minutes after baking; it helps the sauce set beautifully.
04 - Season generously at every layer, especially the potatoes, for the best flavor.

# Tools You'll Need:

01 - Large oven-safe skillet or Dutch oven
02 - 9x13 inch baking dish (optional)
03 - sharp knife
04 - cutting board
05 - whisk
06 - mandoline (optional)

# Nutrition Facts (Per Serving):

Calories: 750
Total Fat: 50g
Total Carbohydrate: 45g
Protein: 35g

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