Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, parmesan and rosemary potato gratin with pan fried lamb. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Learn how to make Potato gratin with Parmesan and rosemary & see the Smartpoints value of this great recipe. Pile potatoes into prepared casserole dish, arranging top layer of potatoes. The best potatoes to use for au gratin potatoes are russets; they have the most starch and make the creamiest sauce.
Parmesan and rosemary potato gratin with pan fried lamb is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Parmesan and rosemary potato gratin with pan fried lamb is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can have parmesan and rosemary potato gratin with pan fried lamb using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Parmesan and rosemary potato gratin with pan fried lamb:
- Get Enough potatoes for everyone
- Take Enough lamb for everyone
- Get About 200 ml of milk
- Take About 70 g of Parmesan cheese grated
- Get Few sprigs of rosemary
- Take Knob butter or two
- Make ready Olive oil
- Prepare to taste Salt and pepper
This potato gratin recipe is the perfect side dish for any type of meal, whether its weeknight dinners How to Make Potato Gratin: First, have the cream and milk together in a big bowl before you start While you can do rosemary, the leaves are a lot bigger and more noticeable, so try to chop it up well. Potato gratin is a classic that defies eras We've added smoky bacon, parmesan and sourdough crumbs to up the savoury goodness. Heat oil in a frying pan over medium-high. Here's what you need: potato, shredded parmesan cheese, goose fat, dried rosemary, garlic, salt, pepper.
Instructions to make Parmesan and rosemary potato gratin with pan fried lamb:
- Marinate the lamb overnight with plenty of rosemary. Remove from fridge 2 hours before cooking. Very carefully with a mandolin, slice the potatoes (I left skin on but peel if you want) and soak in cold water for 10-20 minutes. Meanwhile grease ramekins with butter and preheat oven to 160
- Dry potatoes on kitchen paper. Add a layer of potatoes in the ramekins. Add salt, pepper, Parmesan and a bit of rosemary. Add another layer of potatoes and do the same again. Continue until ingredients finished. When you get to the last layer of potatoes, add the milk in each, just enough to cover them. Then add plenty of Parmesan as final touch and spray with olive oil
- Now they are ready to bake. Bake potatoes for about an hour. With 15 mins to go, Heat some butter and oil in a pan. Brown lamb on both sides and season to taste. When nicely sizzling, add a small glass of wine (optional) and cook until your liking. Rest the lamb and check potatoes
- They should be delicious looking with a crusty top. With a spoon, lift them out and plate up 😊
Mix in the parmesan, garlic, rosemary, salt, and pepper and ensure all potatoes are evenly covered. Add the potatoes to the skillet and spread them into a single layer so a cut side faces down. Cook until the potatoes are golden brown on the bottom (the pan should sizzle but not smoke; adjust the heat if necessary) While the potatoes cook, combine the garlic, lemon juice, and rosemary in a small bowl. Sliced sweet potatoes with one wee little yellow potato in the mix, sprinkled with a touch of thyme, lots of fresh grated Parmesan cheese and baked to perfection A simple gratin featuring sweet potatoes, thyme, low-fat milk, and parmesan cheese. Healthier than your average gratin yet just as satisfying.
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