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Great recipe for Parmesan and rosemary potato gratin with pan fried lamb. I haven't made potatoes this way for ages. The crusty top of the soft potatoes went lovely with the lamb.

To get started with this particular recipe, we have to prepare a few components. You can cook parmesan and rosemary potato gratin with pan fried lamb using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Parmesan and rosemary potato gratin with pan fried lamb:

1. Get Enough potatoes for everyone
2. Make ready Enough lamb for everyone
3. Prepare About 200 ml of milk
4. Prepare About 70 g of Parmesan cheese grated
5. Make ready Few sprigs of rosemary
6. Take Knob butter or two
7. Make ready Olive oil
8. Prepare to taste Salt and pepper

Prepare a gratin dish or a shallow oven-proof baking dish with butter or use non-stick spray, reserve. Place eggs in a bowl and beat to blend. Combine cheese, panko, rosemary, parsley, thyme, garlic and salt and black pepper to taste in a bowl. With just three ingredients, the humble potato is transformed into a tender, cheesy, ultimate comfort food bonanza!

Steps to make Parmesan and rosemary potato gratin with pan fried lamb:

1. 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
2. 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
3. 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
4. They should be delicious looking with a crusty top. With a spoon, lift them out and plate up 😊

This recipe for Easy Parmesan Potatoes Au Gratin is loosely based on Julia Child's Potatoes Dauphinoise in which boiling milk is poured over the potatoes, then the entire dish is brought to a simmer on the stove before baking. Add a few garlic slices and rosemary to the pot, and continue frying for another minute or so, until potatoes or deep golden and crisp. Remove to a paper towel lined plate, making sure to get all the garlic and rosemary out. Sprinkle generously with salt and repeat in batches with the rest of the potatoes, rosemary, and garlic. Parmesan and rosemary potato gratin with pan fried lamb I haven't made potatoes this way for ages.

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