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Thursday, August 25, 2016

lamb au gratin

Ingredients

  • Servings: 8
  • 1 pound ground lamb
  • 2 cups sliced fresh mushrooms
  • 1 large onion, diced small
  • 2 carrots, diced small
  • 1 clove garlic, minced
  • 1 (1 ounce) package dry onion soup mix
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded havarti cheese
  • 1 egg, beaten
  • 3 large potatoes, thinly sliced
  • salt and ground black pepper, to taste

Recipe

    Preparation Time: 30 mins Cook Time: 2 hrs 10 mins

    Ready Time: 2 hrs 40 mins

  • 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.

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