Sweetbread and Potato Gratin
Tender lamb sweetbreads and thinly sliced potatoes baked in a rich, creamy sauce, topped with caramelized red onions for a decadent French-inspired dish.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
hard
Total Time
45 min
Ingredients
Step-by-Step
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium-high heat. Add the cleaned and trimmed lamb sweetbreads and sear them on all sides until golden brown, about 5-7 minutes. Transfer the sweetbreads to a plate and set aside.
In the same skillet, add the thinly sliced red onions and sauté until caramelized, about 8-10 minutes, stirring occasionally. Remove the caramelized onions from the skillet and set aside.
Arrange the thinly sliced potatoes in a greased 9x13-inch baking dish. Pour the heavy cream over the potatoes and season with salt and pepper.
Slice the seared sweetbreads and arrange them on top of the potatoes. Top with the caramelized red onions.
Bake the gratin in the preheated oven for 25-30 minutes, or until the potatoes are tender and the top is golden brown.
Remove the gratin from the oven and let it rest for 5 minutes. Serve the sweetbread and potato gratin warm, accompanied by the chopped romaine lettuce.