Potato gratin with pork filet

Name: Potato gratin with pork filet
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g medium-sized potatoes; 500 g Savoy cabbage; 1 Onion; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Pork tenderloin; 20 g lactose-free butter or margarine; 30 g Flour; 500 ml lactose-free milk; 100 g lactose-free whipped cream; 7-10 Tbsp grated nutmeg; 40 g lactose-free grated Emmental; 7-10 Tbsp Marjoram

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g medium-sized potatoes
500 g Savoy cabbage
1 Onion
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Pork tenderloin
20 g lactose-free butter or margarine
30 g Flour
500 ml lactose-free milk
100 g lactose-free whipped cream
7-10 Tbsp grated nutmeg
40 g lactose-free grated Emmental
7-10 Tbsp Marjoram

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain potatoes, quench, peel and let cool. Clean cabbage, remove stalk. Cut cabbage into pieces. Peel and finely chop the onion. Heat 1 tbsp. oil in a frying pan. Sauté onion and cabbage for about 5 minutes, season with salt and pepper, remove
2
Dab meat dry. Heat 2 tablespoons of oil in a frying pan. Sauté the meat in the oil, turning it all round. Fry over medium heat for a further 8-10 minutes, remove and allow to cool
3
Cut the potatoes into slices. Melt the fat in a pot and sauté the flour in it. Deglaze with milk and cream while stirring, bring to the boil. Season with salt, pepper and nutmeg
4
Cut the meat into slices. Layer meat, potatoes and cabbage in 4 small or one large casserole dish. Pour béchamel over it. Sprinkle with Emmental cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Garnish with marjoram