Scalloped potato casserole with roasted beef chops

Components:

1. Four beef chops with bones
2. Two teaspoons of olive oil
3. Two teaspoons of powdered garlic
4. One teaspoon of paprika
5. To taste, add salt and pepper.
6. Fresh herbs, such as rosemary or thyme, are optional.

Directions:

• Set the oven’s temperature to 400°F, or 200°C.
• Season the meat chops with salt, pepper, paprika, garlic powder, and olive oil.
• Over medium-high heat, preheat a skillet that is safe for the oven. The beef chops should be browned after 3–4 minutes of searing on each side.
• The interior temperature of the skillet should reach 145°F (63°C) after 15 to 20 minutes of roasting.
• Before serving, let it sit for a few minutes.
• Casserole with Scalloped Potatoes

Components:

1. Four big potatoes, cut thinly
2. Two cups of heavy cream
3. One cup of shredded cheese, either cheddar or another type
4. One onion, cut thinly
5. Two minced garlic cloves
6. To taste, add salt and pepper.
7. Garnish with fresh parsley (optional).

Directions:

• Turn the oven on to 375°F, or 190°C.
• Place half of the potatoes, half of the onions, and half of the cheese in a baking dish that has been oiled. Do the layers again.
• Combine the heavy cream, salt, pepper, and garlic in a bowl. Cover the stacked potatoes with the mixture.
• Bake, covered with foil, for forty-five minutes. Take off the foil and continue baking for another 15 to 20 minutes, or until the potatoes are soft and golden on top.
• Before serving, garnish with fresh parsley.

Suggestion for Serving:

• For a hearty and delectable dinner, serve the roasted beef chops with a heaping portion of the scalloped potato casserole.