Pork fillet and potato gratin

Ingredients for 4 servings:

• 5 large potatoes (approx. 800 g)
• 600 g pork fillet(s)
• 1 tbsp oil for frying
• salt and pepper
• 1 m.-sized onion(s)
• 100 g cream
• 400 ml water
• 1 tbsp vegetable broth, instant
• 2 tbsp sauce thickener, light
• 100g Gouda
• some thyme
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

can be easily prepared

Wash the potatoes, cover, and cook in water for about 25 minutes. Wash the meat, pat dry, and cut into medallions (1.5-2 cm thick slices). Heat oil in a pan. Sear the meat vigorously on both sides, then remove. Season the fillet with salt and pepper. Peel and finely dice the onion. Fry the onion in hot frying fat. Deglaze with 400 ml water and cream. Bring to a boil and stir in the stock. Bring to a boil, stir in the sauce thickener, and simmer briefly. Season with salt and pepper. Grease a baking dish. Finely grate the cheese. Drain the potatoes, peel them, and cut into thick slices. Layer them alternately with the fillet in the dish. Pour the sauce over them and sprinkle with cheese. Sprinkle the potato gratin with thyme. Bake in a preheated oven (electric stove: 200 °C, fan: 175 °C, gas mark 3) for about 10 minutes.