Potato gratin with mushrooms and pork fillet

Ingredients for 4 servings:

• 750 g potatoes
• 1 cup of cream
• 125 ml water
• 1 tsp vegetable broth
• 2 onions
• 375 g mushrooms
• 1 tbsp oil
• 600 g pork fillet(s)
• 100g Gouda
• 4 tbsp crème fraîche
• e.g. parsley
• e.g. salt and pepper
• e.g. nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat oven to 200 degrees Celsius. Peel the potatoes and cut into thin slices. Bring the cream and 1/8 l water with the vegetable stock to a boil in a saucepan. Add the potatoes and simmer for about 10 minutes. Season with salt, pepper and nutmeg. Peel and dice the onions, clean and halve the mushrooms. Heat oil in a pan. Sauté the onions until translucent. Add the mushrooms and fry, then remove and set aside. Brown the meat for about 4 minutes, season with salt and pepper. Finely grate the cheese. Place the potatoes in a baking dish. Sprinkle with cheese. Cut the fillet into slices about 2 cm thick. Spread the mushroom and onion mixture and the meat on top of the potatoes. Bake the gratin for 20 minutes. Finely chop the parsley and garnish with crème fraîche, salt and pepper, then spread it on the gratin before serving.