Potato gratin with pork steaks

Name: Potato gratin with pork steaks
Cook time: 2 h
Total time: 2 h
Yield: 9
Ingredients: 1.5 kg hardboiled. Potatoes; 1.2-1.5 kg mutton chop; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 400 g Mushrooms; 1 medium onion; 1 Garlic clove; 2 tablespoons (30 g) butter/margarine; 2 tablespoons (30 g) Flour; 1/4 l Vegetable broth; 250 g Whipped cream; 200 g Gouda cheese; 7-10 Tbsp Grease; 200 g frozen peas

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 9

1.5 kg hardboiled. Potatoes
1.2-1.5 kg mutton chop
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
400 g Mushrooms
1 medium onion
1 Garlic clove
2 tablespoons (30 g) butter/margarine
2 tablespoons (30 g) Flour
1/4 l Vegetable broth
250 g Whipped cream
200 g Gouda cheese
7-10 Tbsp Grease
200 g frozen peas

Directions

1
Wash the potatoes and boil in water for about 30 minutes. Quench, peel and let cool off
2
Wash and dry the chops and cut them into thin slices. Fry in hot oil on each side until golden brown, season and remove. Clean, wash and halve the mushrooms. Fry in frying fat, season
3
Peel and finely dice the onion and garlic. Steam them in hot fat until golden yellow. Dust with flour and sauté briefly. Deglaze with broth. Add cream and bring to the boil. Simmer sauce for about 5 minutes and season. Grate cheese. Stir 2 tablespoons of cheese into the sauce
4
Place the potatoes and chops in a large greased casserole dish. Spread mushrooms, peas and sauce on top. Sprinkle the rest with cheese. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 20-25 minutes