Swiss Lamb with Pear and Potato Gratin

Name: Swiss Lamb with Pear and Potato Gratin
Total time: 60 min
Yield: 1 serving
Cuisine: Swiss
Ingredients: 200g lamb chops; 1 ripe pear, thinly sliced; 150g potatoes, thinly sliced; 100ml heavy cream; 50g Gruyère cheese, grated; 1 tbsp olive oil; 1 clove garlic, minced; Salt and pepper to taste; Fresh thyme for garnish

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60 minTotal time

MediumDifficulty

700kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Gruyère cheese Comté, which melts similarly and has a comparable nutty flavor.
Fresh thyme Fresh rosemary, using a small amount for its stronger flavor.
Heavy cream Crème fraîche thinned with a little milk to a pourable consistency.

Nutrition per serving

Estimated values for 1 serving, 700 kcal

Protein36 g

Carbohydrates43 g

Fat42 g

Fiber 4 g · Sugar 10 g · Sodium 650 mg

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Indulge in a luxurious Swiss-inspired dish featuring tender lamb paired with sweet pears and creamy potato gratin. This delightful meal offers a perfect balance of savory and sweet, making it an exquisite choice for a special dinner.

Main Dish Swiss

Steps

Preheat your oven to 200°C (400°F).
In a skillet, heat olive oil over medium heat. Season the lamb chops with salt and pepper, then sear them for about 3-4 minutes on each side until browned. Remove from heat and set aside.
In a bowl, mix heavy cream, minced garlic, a pinch of salt, and pepper.
In a greased baking dish, layer half of the sliced potatoes at the bottom, then add half of the pear slices.
Pour half of the cream mixture over the potatoes and pears, and sprinkle with half of the Gruyère cheese.
Repeat the layers with the remaining potatoes, pears, cream mixture, and cheese.
Place the seared lamb chops on top of the gratin and cover with foil.
Bake in the preheated oven for 25-30 minutes, then remove the foil and bake for an additional 10 minutes until golden and bubbly.
Let it rest for a few minutes before serving, garnished with fresh thyme.

Tips for Swiss Lamb with Pear and Potato Gratin

Choose a pear that is ripe but still firm; very soft slices can collapse into the creamy layers.
The gratin is ready when the top is deeply golden and a thin knife passes easily through the potato layers.
Use a shallow baking dish so the potatoes cook evenly and the lamb sits in a single layer.

Drink pairing

A medium-bodied Pinot Noir
Its bright fruit and gentle tannins complement the lamb while balancing the creamy, sweet pear gratin.

0% option: Sparkling water with a slice of pear

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the gratin is cooked through?

The cheese should be golden and bubbling, and a thin knife should slide through the potato layers without resistance.

Can I assemble the gratin ahead?

You can assemble the potato and pear layers ahead, cover and refrigerate, then add the lamb before baking. Allow extra baking time if it is still cold.