Shredded potatoes with potato bonnet

Name: Shredded potatoes with potato bonnet
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g Potatoes; 3 Peppers (e.g. green, yellow, red); 250 g Mushrooms; 1 Onion; 2 Garlic cloves; 4 (125 g each) Pork escalope; 1 TABLESPOON + some oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 coated tbsp. flour; 200 ml low-fat milk; 1-2 TEASPOONS Vegetable broth; 2 TABLESPOONS Cremefine for refinement; 4-6 Stem(s) Thyme; 100 g Cheese rasp for gratinating (17 % fat absolute)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g Potatoes
3 Peppers (e.g. green, yellow, red)
250 g Mushrooms
1 Onion
2 Garlic cloves
4 (125 g each) Pork escalope
1 TABLESPOON + some oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 coated tbsp. flour
200 ml low-fat milk
1-2 TEASPOONS Vegetable broth
2 TABLESPOONS Cremefine for refinement
4-6 Stem(s) Thyme
100 g Cheese rasp for gratinating (17 % fat absolute)

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool
2
Clean, wash and chop the peppers. Clean, wash and slice the mushrooms. Peel and finely dice onion and garlic
3
Dab meat dry and cut into strips. Fry in 1 tablespoon of hot oil in a wide saucepan in portions all around. Season with salt and pepper and remove. Fry the onion, garlic, mushrooms and peppers briefly in the frying fat. Season with salt and pepper. Add meat again
4
Sprinkle with flour, sweat briefly. Stir in just under 1/4 l water, milk and stock. Bring to the boil and simmer for about 5 minutes. Refine with Cremefine and season to taste
5
Wash the thyme, pluck it. Pour the meat and vegetables into 4 oiled small ovenproof dishes or one large dish. Cut the potatoes into slices and spread on top. Sprinkle with thyme and cheese. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 25-30 minutes