Potato Gratin with Mushrooms and Pork Tenderloin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s)
- 1 cup cream
- 125 ml water
- 1 teaspoon vegetable stock
- 2 onions)
- 375 g mushrooms
- 1 tablespoon oil
- 600 g pork fillet (s)
- 100 g Gouda
- 4 tablespoon crème fraîche
- parsley
- salt and pepper
- Nutmeg
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees.
- Peel the potatoes and cut into thin slices.
- Boil the cream and 1/8 l water with the vegetable stock in a saucepan, add the potatoes and simmer for about 10 minutes. Season with salt, pepper and nutmeg.
- Peel and dice the onions, clean and halve the mushrooms.
- Heat oil in a pan. Steam the onions until translucent. Add and sauté the mushrooms, then remove and set aside.
- Brown the meat for about 4 minutes, season with salt and pepper.
- Finely grate the cheese. Put the potatoes in a baking dish. Scatter cheese on top. Cut the fillet into slices about 2 cm thick. Spread the mushroom and onion mixture and the meat on the potatoes.
- Bake the gratin for 20 minutes.
- Finely chop the parsley and tempt with the crème fraîche, salt and pepper, spread on the gratin before serving.
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