Summary

Ingredients

• 800 g potato (s), waxy
• 2 medium onion (s)
• 750 g pork fillet (s)
• 2 tablespoons oil
• some oil for the mold
• 2 tablespoon, leveled flour
• salt and pepper
• 200 g whipped cream
• 4 tablespoon calvados or cognac
• 1 teaspoon broth, clear
• 4 stalks thyme
• 75 g cheese (Gouda or Comté), in one piece

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Instructions

1. Wash the potatoes and cook for about 20 minutes. Quench and peel, let cool. Peel the onions and cut into fine cubes. Clean the fillet and pat dry.
2. Fry vigorously in 2 tablespoons of hot oil for about 10 minutes. Season with salt and pepper. Remove. Fry the onion in the hot frying fat. Sweat the flour in it. Pour 3/8 l of water, cream, calvados and broth and stir. Bring to the boil and simmer for about 5 minutes.
3. Finely grate the cheese. Wash the thyme and pick off the leaves. Slice the potatoes and meat and layer them in an oiled baking dish. I put the potato slices as a wreath in the baking dish and the meat in the middle. Pour the calvado sauce over it and sprinkle with cheese and thyme.
4. Bake in a preheated oven (top / bottom heat: 200 ° C, convection: 175 ° C, gas: level 3) for about 25 minutes. This goes well with lamb`s lettuce and a cool glass of cider.