Kassel au gratin
easy
50 mins
50 mins
Ingredients
- 150 g Onions
- 200 g Broccoli
- 300 g waxy potatoes
- 7-10 Tbsp Salt
- 100 g cherry tomatoes
- 350 g Mushrooms
- 75 g Gouda cheese
- 2 TABLESPOONS Oil
- 4 discs released pork chop (à approx. 150 g)
- 1-2 TABLESPOONS Flour
- 100 ml Vegetable broth (instant)
- 200 g Whipped cream
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lemon juice
Directions
- 1
Peel onions and cut them into rings. Clean and wash the broccoli and cut the florets from the stems. Peel and wash potatoes and cut them into slices. Cook in boiling salted water for about 10 minutes. Wash and halve the tomatoes. Clean and wash the mushrooms.
- 2
Grate cheese finely. Heat the oil in a pan and fry the slices of sausage for about 5 minutes on each side. Take them out. Fry onion rings and mushrooms until golden brown. Dust with flour and sauté briefly. Deglaze with stock and cream, bring to the boil and simmer over medium heat for about 8 minutes. Meanwhile cook broccoli in boiling salted water for about 4 minutes. Drain and rinse with cold water. Place the slices of sliced pork in an ovenproof casserole dish. Drain the potatoes. Add potato wedges, cherry tomatoes and broccoli. Season the sauce with salt, pepper and a few drops of lemon juice.
- 3
Meanwhile cook broccoli in boiling salted water for about 4 minutes. Drain and rinse with cold water. Place the slices of sliced pork in an ovenproof casserole dish. Drain the potatoes. Add potato wedges, cherry tomatoes and broccoli. Season the sauce with salt, pepper and a few drops of lemon juice. Pour the sauce over it and sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes
Nutrition Facts
590 kcal
17 g
38 g
45 g
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