Potato gratin
easy
75 mins
75 mins
Ingredients
- 750 g Potatoes
- 1-2 Garlic cloves
- 200 g Whipped cream
- 2 TABLESPOONS grated parmesan cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 stem(s) Sage
- 500 g Courgette
- 500 g Pork tenderloin
- 2 TABLESPOONS Oil
- 1-2 TABLESPOONS coarse-grained mustard
- 7-10 Tbsp Sage
- 7-10 Tbsp Grease
Directions
- 1
Peel the potatoes and slice them into thin slices. Place in a greased ovenproof dish in flakes. Peel garlic and press it through a garlic press or chop it very finely. Mix cream, parmesan and garlic. Season with salt and pepper and pour over the potatoes. Sprinkle sage leaves over them.
- 2
Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. In the meantime, clean and wash the zucchini and cut them into sticks. Wash pork tenderloin and dab dry. Heat oil in a large pan. Brown the fillet in it all around. Season with salt and pepper. Add zucchini. Fry everything over medium heat for about 15 minutes. Season with salt and pepper. Keep warm. Steam the zucchini in the frying fat for about 4 minutes. Season vegetables with mustard, salt and pepper.
- 3
Fry everything over medium heat for about 15 minutes. Season with salt and pepper. Keep warm. Steam the zucchini in the frying fat for about 4 minutes. Season vegetables with mustard, salt and pepper. Cut pork fillet into slices. Serve with vegetables and gratin. Garnish everything with sage
- 4
Shape & Plate: Pillivuyt
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