Smothered Lamb Chop Scalloped Potato Casserole (Print Version)

Rich, tender Smothered Lamb Chop Scalloped Potato Casserole. Layers of creamy potatoes, succulent lamb, and savory gravy for a truly comforting 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, Red Meat, Gluten

# Ingredients:

→ Main Players

01 - 6-8 bone-in lamb chops (loin or rib)
02 - 2 lbs Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
03 - 1 large yellow onion, finely diced

→ Creamy Sauce Essentials

04 - 4 tbsp unsalted butter
05 - 4 tbsp all-purpose flour
06 - 2 cups whole milk
07 - 1/2 cup heavy cream

→ Flavor Boosters

08 - 4 cloves garlic, minced
09 - 2 sprigs fresh thyme, leaves stripped
10 - 1 cup beef broth
11 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

12 - 2 tbsp fresh parsley, chopped, for garnish
13 - 1 tbsp olive oil, for searing

# Instructions:

01 - First things first, get those lamb chops ready. Pat them really dry with paper towels – this helps them get a beautiful sear, trust me. Season them generously with salt and pepper all over. I usually do this on a cutting board, making sure every crevice gets some love. I once skipped this step thinking the sauce would cover it, but nope, it just wasn't as flavorful. Don't make my mistake, seasoning now is key for that deep flavor!
02 - Heat a large oven-safe skillet (or a Dutch oven) over medium-high heat. Add a tablespoon of olive oil. Once it’s shimmering, sear the lamb chops for about 2-3 minutes per side until they're golden brown and crusty. You're not cooking them through, just building flavor and color here. This step makes the kitchen smell amazing! Remove the chops and set them aside on a plate; they’ll finish cooking in the casserole. Don't worry if they look a little rare; that's the plan!
03 - In the same skillet, reduce the heat to medium. Add the butter and let it melt. Stir in the diced onion and cook until it's softened, about 5-7 minutes. Then, add the minced garlic and fresh thyme, cooking for another minute until fragrant – oh, that smell! Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This is where the sauce gets its thickening power, so don't rush it!
04 - Gradually whisk in the beef broth, then the whole milk, and finally the heavy cream. Keep whisking to avoid lumps; nobody wants a lumpy sauce, honestly! Bring the mixture to a gentle simmer, stirring frequently, until it thickens to a gravy-like consistency, about 5-7 minutes. Season the sauce with salt and pepper to taste. This is where you can adjust it to your liking – a little more salt usually brings out all those beautiful flavors.
05 - Preheat your oven to 375°F (190°C). Arrange about a third of your thinly sliced potatoes in an even layer in the bottom of a 9x13 inch baking dish. Pour about a third of the creamy sauce over the potatoes. Place half of the seared lamb chops on top of the sauce. Repeat with another layer of potatoes, sauce, and the remaining lamb chops. Finish with a final layer of potatoes and the rest of the sauce. It's like building a delicious potato fort!
06 - Cover the baking dish tightly with foil and bake for 60 minutes. This steaming helps soften those potatoes beautifully. Then, remove the foil and bake for another 25-30 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly. If you want a really golden top, you can pop it under the broiler for a minute or two, but watch it like a hawk – it browns fast! Let it rest for 10 minutes before serving; it helps everything settle. Garnish with fresh parsley for a pop of color!

# Notes:

01 - Always pat your lamb chops dry before searing; it makes a huge difference in crust development.
02 - Thinly sliced potatoes are non-negotiable for that classic scalloped texture; a mandoline helps so much!
03 - Don't be afraid to season the sauce as you go; tasting is your best tool in the kitchen.
04 - Let the casserole rest for 10-15 minutes after baking; it helps the sauce set and prevents it from being too runny.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 35g

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