Potato filet gratin with gorgonzola
easy
90 mins
90 mins
Ingredients
- 1 kg Patate (sode o prevalentemente sode in cottura)
- 1 medium onion
- 1 tablespoon (20 g) butter/margarine
- 1 (20 g) heaped tbsp. flour
- 1/4 l Milk
- 1 TEASPOON Vegetable broth
- 100-150 g Gorgonzola
- 7-10 Tbsp salt, white pepper, nutmeg
- 5-6 Stem(s) Marjoram
- 4 thin slices of breakfast bacon (Bacon)
- 400-500 g Pork tenderloin
- 1 TABLESPOON Oil
- 2 (approx. 250 g) ripe pears
- 7-10 Tbsp Grease
Directions
- 1
Wash the potatoes and boil in water for about 20 minutes. Quench, peel and let cool down
- 2
Peel and finely chop the onion. Steam in hot fat until translucent. Add flour and sauté. Stir in milk, 1/4 l water and stock. Bring to the boil and simmer for about 5 minutes. Roughly dice the gorgonzola and melt in the sauce. Season to taste with salt, pepper and nutmeg
- 3
Wash the marjoram and, except for something to garnish, pluck it. Halve the bacon slices lengthwise. Wash the fillet, dab dry and cut into 8 medallions. Cover with 1-2 marjoram leaves each and wrap 1/2 slice of bacon around it. Fry medallions in hot oil for 2-3 minutes on each side. Season with pepper and salt if necessary
- 4
Cut the potatoes into slices. Wash the pears, quarter them, remove the seeds and cut them into slices. Layer both with the medallions in a greased casserole dish. Spread sauce over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 20 minutes. Garnish with remaining marjoram
Nutrition Facts
480 kcal
41 g
18 g
35 g
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