Potato-Tomato-Zucchini gratin with lamb chops

Name: Potato-Tomato-Zucchini gratin with lamb chops
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 375 g Courgette; 250 g Tomatoes; 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 100 g Comté cheese; 8 Lamb chops (approx. 80 g each); 40 g Irish herb butter with garlic and fresh herbs; 7-10 Tbsp black pepper; 7-10 Tbsp Grease; 7-10 Tbsp Parsley and thyme

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
375 g Courgette
250 g Tomatoes
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
100 g Comté cheese
8 Lamb chops (approx. 80 g each)
40 g Irish herb butter with garlic and fresh herbs
7-10 Tbsp black pepper
7-10 Tbsp Grease
7-10 Tbsp Parsley and thyme

Directions

1
Peel and wash the potatoes and slice them into wafer-thin slices. Wash and clean the zucchini and also slice into wafer-thin slices. Clean, wash and slice the tomatoes. Mix cream, salt, pepper and nutmeg.
2
Grate the cheese roughly. Layer potatoes, zucchini and tomatoes in a greased flat casserole dish, sprinkle with cheese and pour cream over it. Gratin in the preheated
3
In the meantime wash the chops and pat them dry with kitchen paper. Heat herb butter in a pan and fry the chops in it at medium heat for about 2 minutes on each side, season with pepper.
4
Serve the chops garnished with parsley and thyme as desired with the gratin.