Hearty Smothered Lamb & Scalloped Potato Casserole (Print Version)

Tender lamb chops nestled in creamy scalloped potatoes, baked to bubbly perfection. A comforting, home-style casserole.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 80 Minutes minutes
Total Time: 105 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-Eater

# Ingredients:

→ Hearty Base

01 - 4 Lamb Loin Chops (about 1-inch thick)
02 - 1 tbsp Olive Oil
03 - Salt & Black Pepper to taste

→ Creamy Potato Layers

04 - 2 lbs Yukon Gold Potatoes (thinly sliced)
05 - 1 large Yellow Onion (chopped)
06 - 4 cloves Garlic (minced)

→ Rich Sauce Essentials

07 - 4 cups Beef Broth
08 - 1.5 cups Heavy Cream
09 - 2 tbsp All-Purpose Flour
10 - 4 sprigs Fresh Thyme

→ Finishing Touch

11 - 1/2 cup grated Parmesan Cheese
12 - Fresh Parsley (chopped, for garnish, optional)

# Instructions:

01 - First things first, get those lamb chops ready. Pat them really dry with paper towels—this is crucial for a good sear. Season them generously with salt and pepper. Heat a large, oven-safe skillet (cast iron is my favorite for this Smothered Lamb Chop and Scalloped Potato Casserole) over medium-high heat with a drizzle of olive oil. Sear the chops for about 2-3 minutes per side until they’re beautifully browned. Don't cook them through, we just want that gorgeous crust! Remove them from the skillet and set aside. Honestly, the smell at this stage is just incredible.
02 - In the same skillet, reduce the heat to medium. Add the chopped onion and cook until it softens and turns translucent, about 5-7 minutes. This is where the magic starts happening, building layers of flavor. Next, toss in the minced garlic and cook for another minute until fragrant. Oh, I remember one time I burned the garlic here; it was so bitter! So, keep an eye on it, don't let it get too dark. Stir in the flour and cook for a minute, creating a roux, which will thicken our sauce beautifully for the Smothered Lamb Chop and Scalloped Potato Casserole.
03 - Slowly whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the pan – that’s pure flavor right there! Bring it to a gentle simmer, then pour in the heavy cream. Add the fresh thyme sprigs. Let it simmer for about 5 minutes, stirring occasionally, until the sauce starts to thicken. Season with salt and pepper to your liking. Taste it! This sauce is truly the heart of our Smothered Lamb Chop and Scalloped Potato Casserole, so make sure it's just right.
04 - Preheat your oven to 375°F (190°C). Now for the layering! Arrange about half of the thinly sliced potatoes in the bottom of your skillet (or transfer to a baking dish if your skillet isn't oven-safe). Pour about a third of the creamy sauce over the potatoes. Nestlé the seared lamb chops over this layer. Then, cover the lamb chops with the remaining potato slices, overlapping them slightly. This creates such a beautiful, rustic look, and ensures every bite gets some potato goodness.
05 - Pour the remaining sauce evenly over the top layer of potatoes. Make sure everything is well covered. Sprinkle generously with grated Parmesan cheese. Cover the skillet or baking dish tightly with foil. Transfer it to the preheated oven and bake for 44-60 minutes. This slow bake helps the potatoes become incredibly tender and allows the flavors to meld beautifully. Honestly, the anticipation during this part is almost unbearable!
06 - After the initial bake, remove the foil. Increase the oven temperature to 400°F (200°C) and bake for another 15-20 minutes, or until the top is golden brown and bubbly, and the potatoes are fork-tender. This final uncovered bake gives us that irresistible cheesy crust. Let the Smothered Lamb Chop and Scalloped Potato Casserole rest for 10 minutes before serving. This resting period allows the sauce to settle and thicken slightly. Garnish with a little fresh parsley, if you like. It looks so vibrant and fresh!

# Notes:

01 - Don't rush the searing of the lamb; a good crust adds so much flavor.
02 - Leftovers of this Smothered Lamb Chop and Scalloped Potato Casserole are honestly even better the next day.
03 - Swap out lamb for thick-cut pork chops in a pinch, but adjust cooking time slightly.
04 - A sprinkle of fresh parsley just before serving makes all the difference in presentation.

# Tools You'll Need:

01 - Large oven-safe skillet (cast iron recommended)
02 - Mandoline or sharp knife
03 - Whisk
04 - Baking dish (if not using skillet)

# Nutrition Facts (Per Serving):

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

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