Lamb and Potato Gratin
7,4 / 10
ready in 2 h. 30 min.
1 Pot, 1 Small pot, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Lid
Preheat the oven to 180°C / 350°F. Peel and slice the carrots. Peel and finely dice the onions.
Peel the potatoes, leave 2 potatoes in water and dice the rest.
Peel and chop the garlic and mix with the diced meat and thyme leaves.
Put the meat and vegetables in alternate layers in a casserole dish, seasoning each layer lightly with salt and pepper. Add the stock - the meat and vegetables should be just covered.
Bake in the hot oven for 1 hour. Thinly slice the last 2 potatoes and arrange neatly on top of the stew.
Sprinkle with a little oil, season lightly with salt and return to the oven for 1 more hour.