Lamb Chops With Gratin Dauphinois Food

GRATIN DAUPHINOIS

Gratin Dauphinois image

Provided by Bobby Flay

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

3 cups heavy cream
6 russet potatoes, peeled and cut into 1/8-inch thick slices (on mandoline or with a knife)
Salt and freshly ground pepper
1 clove garlic, peeled and halved
1 cup grated Gruyere
2 tablespoons chopped chives, optional

Steps:

Preheat oven to 375 degrees F.
Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes.
Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving.

LAMB CHOPS WITH GRATIN DAUPHINOIS

LAMB CHOPS WITH GRATIN DAUPHINOIS image

Categories Lamb Sauté Quick & Easy Fall

Yield 2

Number Of Ingredients 4

Ingredients

1 rack of lamb, separate right in between the bones
Salt and pepper
Rosemary
1 tablespoon olive oil

Steps:

Pat the chops dry and let rest with sprinkled salt and rosemary. In a large skillet put the olive oil and warm over high heat. When hot, but not smoking, add the chops and cook, turning twice until desire doneness.

LAMB CHOPS AU GRATIN

Lamb Chops au Gratin image

Make and share this Lamb Chops au Gratin recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 25m

Yield 8 Choppers, 4 serving(s)

Number Of Ingredients 7

Ingredients

8 lamb loin chops
1/2 ounce butter
1 onion, sliced
4 tablespoons beer
1/4 teaspoon dried mixed herbs
3 fluid ounces double cream
2 ounces sharp cheddar cheese, shredded and mixed with 2 tsp. snipped chives

Steps:

Broil or grill the chops for 5-10 minutes on each side, depending on the thickness.
Remove and keep warm.
Melt the butter in a non-stick pan, add the onions and cook until soft.
Add the beer and herbs and boil for 1 minute, stir in the cream and heat through.
Remove from the heat, add the cheese and chives and stir until melted.
Pour over the chops and serve immediately.

Nutrition Facts : Calories 766.6, Fat 66.5, SaturatedFat 32.3, Cholesterol 193.7, Sodium 224.8, Carbohydrate 4.1, Fiber 0.4, Sugar 1.3, Protein 35.4

GRATIN DAUPHINOIS

Gratin Dauphinois image

From Ruth Reichl's Gourmet Weekly to you via my inbox, lol. Her words: This scalloped potato dish is part of our culinary repertoire, and we hope it will become part of yours too. There is something about the texture of the potatoes surrounded by creamy goodness and topped by golden brown cheese that wows people. It is perfect for a buffet supper or potluck; in our experience, it is the first thing to disappear. The technique of starting the potatoes in a saucepan of half-and-half and ending them in a buttered gratin dish comes from the masterful Jacques Pépin. Couldn't say it better myself, so I didn't. :) I did make minor tweaks to the ingredients/amounts.

Provided by Elmotoo

Categories < 4 Hours

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2 lbs boiling potatoes, such as Yukon Gold
3 1/2 cups half-and-half
2 large garlic cloves, minced
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon freshly grated nutmeg
1 cup coarsely grated gruyere

Steps:

Put a rack in middle of oven and preheat oven to 400°F Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
Peel potatoes. Cut crosswise into 1/16-inch-thick slices with slicer and transfer to a 4-quart heavy saucepan. Add half-and-half, garlic, salt, and pepper and bring just to a boil over moderate heat.
Pour potato mixture into buttered dish, distributing potatoes evenly. Sprinkle nutmeg and cheese evenly over top. Bake until potatoes are tender and top is golden brown, 35 to 45 minutes. Let stand for 15 minutes before serving.

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