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
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- French
Ingredients
- 1poundLamb Sweetbreads, cleaned and trimmed
- 2tablespoonsButter
- 1cupHeavy Cream
- 3mediumPotatoes, peeled and thinly sliced
- 1mediumRed Onion, thinly sliced
- 2cupsRomaine Lettuce, chopped
Step-by-Step
- 1
Preheat your oven to 375°F (190°C).
5m - 2
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.
10mmedium-high heat - 3
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.
10mmedium heat - 4
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.
5m - 5
Slice the seared sweetbreads and arrange them on top of the potatoes. Top with the caramelized red onions.
5m - 6
Bake the gratin in the preheated oven for 25-30 minutes, or until the potatoes are tender and the top is golden brown.
30m375°F (190°C) - 7
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.
5m