Potato cutlet casserole

Ingredients for 4 servings:

• 750 g potatoes
• 8 pork chop(s), boned
• 2 tbsp oil
• 200 g mushrooms
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 350 ml broth, clear
• 125 g whipped cream
• 100 g peas, frozen
• 100 g cheese (grated pizza cheese)
• 30 g butter/margarine
• 30 g flour
• Salt
• Pepper, white

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the potatoes with their skins on in boiling water for 15-20 minutes. Drain, peel, and slice. Fry the cutlets in hot oil for about 2 minutes on each side. Season with salt and pepper. Remove and set aside. Halve the mushrooms and fry in the frying fat for 4-5 minutes, turning occasionally, and season with salt and pepper. For the sauce, finely dice the onions and garlic. Heat the fat. Sauté the onions and garlic. Dust with flour and sweat. Deglaze with stock and cream, stirring. Bring to a boil and season with salt and pepper. Layer the meat, potatoes, and peas in a baking dish. Season with salt and pepper. Pour the sauce over the meat and sprinkle with cheese. Bake in a preheated oven at 200°C (175°C fan-assisted oven) for 20-25 minutes. If you like, you can refine the béchamel sauce with fresh herbs such as parsley, chives or thyme.