Potato gratin with pork filets

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook covered for about 20 minutes. Drain, quench and let cool.

2. 2

   Pat the meat dry. Heat the oil in a pan and fry the meat for about 8 minutes. Season with salt and pepper. Take out.

3. 3

   In the meantime peel and finely dice the onion. Fry the diced bacon crisply in hot frying fat. Take out approx. 2 tablespoons and set aside. Add the onion to the bacon in the pan and fry. Sweat tomato paste briefly.

4. 4

   Deglaze with tomatoes, 150 ml water and cream. Bring to the boil, stir in stock and herbs. Season with salt, pepper and paprika and simmer for about 5 minutes.

5. 5

   Grate cheese. Wash the rosemary and remove the needles. Peel and slice the potatoes. Put almost 1/3 in a large greased casserole dish. Place the remaining potatoes close together in a fan shape at the edge of the dish.

6. 6

   Cut the meat open. Distribute in the middle of the casserole. Pour tomato cream over it. Sprinkle with rosemary, cheese and rest of bacon. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes.

7. 7

   Goes well with lettuce. Drink tip: red wine, e.g. a Valpolicella.

Nutrition Facts

KCAL
550 kcal

CARBS
28 g

FATS
27 g

PROTEINS
44 g