Potato and chanterelle gratin with smoked pork

Name: Potato and chanterelle gratin with smoked pork
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Potatoes (mainly waxy); 1 medium-sized carrot; 2 medium-sized onions; 1 Bay leaf; 2 Cloves; 1 TABLESPOON black peppercorns; 800 g detached pork chop; 350 g small chanterelles; 1/2 bunch Chives; 1/2 bunch Parsley; 40 g Butter or margarine; 25 g Flour; 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 50 g grated medieval Gouda cheese; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Potatoes (mainly waxy)
1 medium-sized carrot
2 medium-sized onions
1 Bay leaf
2 Cloves
1 TABLESPOON black peppercorns
800 g detached pork chop
350 g small chanterelles
1/2 bunch Chives
1/2 bunch Parsley
40 g Butter or margarine
25 g Flour
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
50 g grated medieval Gouda cheese
7-10 Tbsp Grease

Directions

1
Wash the potatoes thoroughly and cook them covered in plenty of boiling water for about 20 minutes. Meanwhile peel the carrot and cut it roughly into pieces. Peel onions and lard one onion with laurel and cloves. Bring 1 1/2 - 2 litres of water, onion, carrot and peppercorns to the boil in a large pot. Put the smoked pork in (should be covered) and porch over low to medium heat for about 45 minutes. Clean the chanterelles, wash thoroughly several times and drain.
2
Wash chives and parsley, dab dry and chop, except for something to garnish. Cut the remaining onion into fine cubes. Drain the potatoes, rinse under cold water and drain. Remove the skin from the potatoes. Cut potatoes into slices. Line a greased casserole dish with the potato slices in flakes. Heat the fat in a pan and fry the onions in it. Add chanterelles, fry everything lightly and season with salt and pepper. Dust with flour. Remove 1/2 litre of the pork stock and stir into the mushroom pan. Add cream, bring to the boil and simmer for 4-5 minutes.
3
Heat the fat in a pan and fry the onions in it. Add chanterelles, fry everything lightly and season with salt and pepper. Dust with flour. Remove 1/2 litre of the pork stock and stir into the mushroom pan. Add cream, bring to the boil and simmer for 4-5 minutes. Stir in herbs, except for a little bit for sprinkling, and season with salt, pepper and nutmeg. Pour chanterelle sauce over the potatoes and sprinkle with cheese. Gratinate in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Sprinkle the finished gratin with other herbs and garnish with parsley. Slice the sliced pork loin and arrange on a plate. Serve with a colourful salad
4
Stir in herbs, except for a little bit for sprinkling, and season with salt, pepper and nutmeg. Pour chanterelle sauce over the potatoes and sprinkle with cheese. Gratinate in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Sprinkle the finished gratin with other herbs and garnish with parsley. Slice the sliced pork loin and arrange on a plate. Serve with a colourful salad