LAMB AU GRATIN
A cross between a lamb shepherd's pie and potatoes au gratin. Experiment with your favorite cheeses.
Provided by moms diner
Categories Meat and Poultry Recipes Lamb Ground
Time 2h40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a covered baking dish.
- Heat a large skillet over medium-high heat. Cook and stir ground lamb in the hot skillet until some of the fat begins to render; add onion, carrots, and garlic. Continue to cook and stir the mixture until the lamb is completely browned and crumbly, 5 to 7 minutes. Stir soup mix into the lamb mixture; remove skillet from heat.
- Melt butter in a saucepan over medium heat. Whisk flour into butter, 1 tablespoon at a time, making sure there are no lumps between additions. Pour milk into the butter mixture while whisking; continue to whisk until the milk thickens and the mixture is smooth.
- Switch heat below saucepan to 'off.' Stir Cheddar cheese and Havarti cheese into the milk mixture until the cheese is melted and the sauce is smooth.
- Spoon a small amount of the cheese sauce into the beaten egg in a bowl; whisk together to temper the egg. Pour the tempered egg into the cheese sauce and stir.
- Arrange sliced potatoes in the bottom of the prepared baking dish, overlapping to make a layer about 1/2-inch deep; season with salt and pepper. Pour about 1/3 of the cheese sauce over the potatoes and spread into an even layer. Spread the lamb mixture evenly atop the cheese sauce layer. Layer remaining potatoes atop the lamb; season again with salt and pepper. Pour remaining cheese over the top. Cover baking dish.
- Bake in preheated oven until the potatoes are tender, about 90 minutes. Remove cover and continue baking until the top browns, about 30 minutes more.
Nutrition Facts : Calories 435.3 calories, Carbohydrate 35.1 g, Cholesterol 106.2 mg, Fat 23 g, Fiber 4.3 g, Protein 23.2 g, SaturatedFat 12.5 g, Sodium 626.4 mg, Sugar 6.2 g
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Zaynab Ismail
[email protected]This was a great recipe! I made it for a dinner party and everyone loved it.
Laurel Fredette
[email protected]This was a delicious and easy-to-make dish. I will definitely be making this again.
Nonjabulo Khambule
[email protected]I would definitely recommend this recipe to others.
Arno Grey
[email protected]This was a great dish to serve for a special occasion. It was elegant and delicious.
Sai Kumar Kandepally
[email protected]The lamb was a bit tough, but the overall flavor of the dish was good.
Azeem Bhai
[email protected]This was an easy and delicious recipe. I used ground lamb and it turned out great. I will definitely be making this again.
TEDDY Kubeka
[email protected]I'm not a fan of lamb, but I really enjoyed this dish. The lamb was tender and flavorful, and the cheese crust was perfectly crispy.
ARK GAMING
[email protected]This was a great recipe! I made it for a dinner party and everyone loved it. The lamb was cooked perfectly and the cheese was melted and gooey.
Hasnain Basharat
[email protected]The lamb was a bit dry, but the overall flavor of the dish was good.
Chris Bailey
[email protected]This dish was a bit too rich for my taste, but it was still good. I think I would use less cheese next time.
Saeeed khan
[email protected]I followed the recipe exactly and the dish turned out perfect. The lamb was tender and the cheese was melted and bubbly. My family loved it!
Wesley Mudzviti
[email protected]This was a delicious and easy-to-make dish. I used ground lamb and it turned out great. I will definitely be making this again.
Jaam AZAM
[email protected]I'm not a huge fan of lamb, but this dish was amazing! The lamb was cooked to perfection and the flavors were incredible. I would highly recommend this recipe.
Ado Tioti
[email protected]This lamb au gratin was a hit with my family! The lamb was tender and juicy, and the cheesy potato crust was perfectly golden brown. I will definitely be making this again.