Potato filet gratin

Name: Potato filet gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.2 kg waxy potatoes; 200 g Carrots; 7-10 Tbsp Salt; 250 g Pork tenderloin; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 150 ml low-fat milk; 150 ml Vegetable broth (instant); 3-4 Stem(s) Marjoram; 50 g low-fat Gouda cheese (17 % fat)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.2 kg waxy potatoes
200 g Carrots
7-10 Tbsp Salt
250 g Pork tenderloin
1 TABLESPOON Oil
7-10 Tbsp Pepper
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
150 ml low-fat milk
150 ml Vegetable broth (instant)
3-4 Stem(s) Marjoram
50 g low-fat Gouda cheese (17 % fat)

Directions

1
Wash the potatoes and cook in boiling water for 20-25 minutes. Peel, wash and slice the carrots. Cook in boiling salted water for about 10 minutes, drain. Wash the meat, dab dry and cut into thin slices (approx. 0.5 cm).
2
Heat the oil in a frying pan very strongly, fry the meat briefly on each side. Season with salt and pepper. Melt the fat in a pot, sprinkle flour over it and sauté. Deglaze with milk and stock, simmer for about 5 minutes.
3
Wash the marjoram, dab dry and cut into strips, except for a little to garnish. Stir into the béchamel. Drain the potatoes, quench, peel and slice. Layer the potatoes, carrots and meat in flakes in a gratin dish.
4
Pour béchamel sauce over it. Grate the cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Garnish with the rest of the marjoram. Serve with fresh salad.