Fried potatoes à la crème

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 2 onions
• 75 g dried meat
• 200 g mushrooms, small
• 300 g pork fillet(s)
• 2 tsp seasoning mix (fried potato seasoning salt)
• 2 tbsp oil
• salt and pepper
• 1 tbsp butter
• 1 tbsp flour, heaped
• 150 g whipped cream
• 1 tsp vegetable broth
• 50 g cheese (Gouda), in one piece
• 1 spring onion(s)
• possibly crème fraîche
• possibly parsley
• 350 ml water
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the potatoes, rinse well, peel, and let cool. Finely dice the onions and bacon, trim the mushrooms. Wash the fillet, pat dry, and cut into 8 medallions. Slice the potatoes. Fry the bacon in a large ovenproof pan until crispy, then remove. Fry the potatoes in batches in the bacon fat until golden brown. Briefly fry half of the onions. Season with fried potato seasoning salt. Add the bacon again. Heat the oil in a second pan and fry the medallions for 1-2 minutes on each side. Season with a little salt and pepper, then remove. Fry the mushrooms and the rest of the onions in the frying fat, add the butter, heat, and sweat the flour. Stir in 350 ml water, cream, and stock. Bring to a boil and simmer briefly. Season with a little fried potato seasoning salt and sugar. Spread the mushroom sauce over the potatoes. Place the medallions on top and grate the cheese over them. Bake in a hot oven (convection oven: 175°C) for 15-20 minutes. Clean, wash, and finely chop the spring onions. Sprinkle over the fried potatoes and garnish as desired. Tip: You can also use small schnitzels instead of the pork fillet.