Gratin of Chops and Vegetables

Gratin de Côtes d’Agneau aux Légumes

Preparation info

  • Difficulty

    Easy

  • Servings:

    4

Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

A gardiane, the Provençal version of a bombine, is prepared in the same way, eliminating the wine and all of the vegetables except for the potatoes and the persillade. Starchy, soup potatoes are usually used so that, in disintegrating, they thicken the sauce and, because the dish is cooked covered in the oven, it remains a stew rather than being transformed into a gratin.

Ingredients

  • 4 1-inch-thick shoulder chops, outside fat removed
  • Salt
  • 3 tablespoons olive oil
  • ½ cup dry white wine

Vegetables and seasonings

To be all mixed together in a large mixing bowl

  • 1 pound firm, yellow-fleshed potatoes, sliced about ¼ inch thick
  • 6 to 8 scallions (or 1 medium sweet onion), finely sliced
  • Persillade (handful finely chopped parsley mixed with 2 cloves garlic pounded to paste in a mortar)
  • 4 to 5 ounces mushrooms, finely chopped (or passed through a Mouli-juliènne)
  • 4 tender artichokes, pared, halved, chokes removed, sliced and coated in olive oil
  • Salt
  • 1 teaspoon powdered mixed herbs
  • Water (to cover)

Method

Brown the chops, salted, in the olive oil, remove them to a plate and deglaze the pan with the white wine, reducing it by about half. Pack half of the vegetable mixture into the bottom of a fairly shallow oven casserole, place the chops on top, sprinkle over the wine deglazing juice, pack in the remaining vegetables, and pour over water to cover. Bring to a boil and cook, covered, at a simmer for a half hour. Uncover the casserole and bake in a 375° oven for about one hour, adding a bit of boiling water after forty minutes or so if it seems to be drying out.