Rosemary Crusted Lamb Chop Ribs with a Gruyere & White Cheddar Potato Gratin
 
Prep time
Cook time
Total time
 
Serves: Serves 4-6
Ingredients
  • 2 pounds potatoes (4 large potatoes)
  • 2 small fennel bulbs
  • 1 yellow onion, chopped
  • ¼ cup chopped green onion
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 cups plus 2 tablespoons half and half (you can also use cream)
  • 1 1/4 cups grated Gruyère cheese
  • 1¼ cups grated white cheddar
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Preheat the oven to 350 degrees F. Butter the inside of a 8-cup square or rectangle baking dish.
  2. Cut the fennel bulbs in half lengthwise and remove the stalks. Remove the cores and thinly slice the bulbs, making approximately 4 cups of chopped fennel. In a large pan, sauté the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
  3. Thinly slice the potatoes by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of half and half, 1 cups of gruyère, 1 cup of white cheddar, salt and pepper. Add the sauteed fennel and onion and mix well.
  4. Pour the potatoes into the baking dish. Combine the remaining 2 tablespoons of cream and ¼ cup of both Gruyère and white cheddar and sprinkle on the top. Bake for 1½ hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve hot.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/rosemary-crusted-lamb-chop-ribs-with-a-gruyere-white-cheddar-potato-gratin/