Fillet potato gratin with onion crust

Name: Fillet potato gratin with onion crust
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1.2 kg large waxy potatoes; 400 g Carrots, 250 g onions; 1-2 Garlic cloves; 1/2 potty fresh or 1-2 tsp dried thyme; 300 g Whipped cream; 3/8 l milk, salt, white pepper; 800 g pork tenderloin, 1 tablespoon of oil; 2 (30 g) easy go. Tbsp. flour; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1.2 kg large waxy potatoes
400 g Carrots, 250 g onions
1-2 Garlic cloves
1/2 potty fresh or 1-2 tsp dried thyme
300 g Whipped cream
3/8 l milk, salt, white pepper
800 g pork tenderloin, 1 tablespoon of oil
2 (30 g) easy go. Tbsp. flour
7-10 Tbsp Grease

Directions

1
Peel and wash the potatoes and carrots. Peel onions and garlic. Crush garlic, cut onions into rings. Wash and chop the thyme. Mix cream, milk, garlic and thyme. Season with salt and pepper
2
Wash the fillets if necessary, dab dry. Season with salt and pepper. Fry them in hot oil, remove them. Fry the onions in the frying fat until golden brown. Dust with flour, sweat and deglaze with the cream mixture. Bring to the boil, simmer for about 3 minutes
3
Slice or cut the potatoes and carrots into thin slices. Arrange with the fillets in a large greased casserole dish. Pour the onion cream over it. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 1/4 hours