Cheese Onion and Potato Gratin
with Spring Lamb Chops
Serve this tasty gratin with spring lamb chops or good quality pork sausages, it also tastes great with a crisp green salad.
4 medium onions, finely sliced
40g Parmesan cheese, grated
30g Gruyere cheese, grated + extra for the topping
1.5kg old potatoes, peeled
180ml chicken stock
1/2 tsp grated nutmeg
Cut the potatoes into 3mm slices.
Cook the onions in the melted butter over a low/medium heat for 15 minutes then mix well with the cheeses.
Layer the potatoes with the onion mixture.
Mix the stock and nutmeg together.
Pour over the potatoes and season with salt and pepper, sprinkle the remaining cheese over the top.
Bake, uncovered, in a moderately hot oven for 1 hour 40 minutes or until the potatoes are tender and most of the liquid has evaporated
For the chops
8 lamb chops
Salt and freshly milled pepper
2 tsp dried thyme
Grated zest of 2 lemons
Season the chops with salt and pepper and coat each side with thyme and lemon zest.
Cook in a pre-heated grill for 12-15 minutes, turn them halfway through cooking
For something a bit different, replace the onions with 2 large leeks chopped and cooked in the same way as the onions.