Recipe (english)

Pork fillet with potato gratin

Pork fillet with potato gratin

For pork fillet with potato gratin, first boil potatoes as a pellet of potatoes, let cool in cold water and peel. Preheat the oven to 225° C. Cut the potatoes into slices. Rub a casserole dish with a sliced garlic clove and grease with butter. Fill in the potatoes and season with salt and pepper. For the icing, mix the cream fraiche with the milk until smooth. Stir in Parmesan cheese and grated Emmentaler. Pour half of it over the potatoes. Potato gratin 20 minutes on the middle rail gratinated. Heat the lard in a frying pan and fry the pork fillet crispy on all sides. Season with pepper and salt and add to the potatoes in the tin. Spread the rest of the cheese sauce over the potato gratin and continue cooking for 10 minutes. Peel the broccoli stems and cut into small pieces. In a little boiling salt water first boil the firmer stems for a few minutes, then add the florets. Cook the broccoli in 5 minutes and serve with the pork fillet with potato gratin.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
698 kcal
43 g
50 g
45 g

(C)opyright by Marions Kochbuch