Tomato and zucchini gratin with fillet

Ingredients for 4 servings:

• 500 g potatoes
• 3 garlic cloves
• 1 cup whipped cream
• some salt and pepper
• 4 tomatoes
• 1 zucchini
• 500 g pork fillet(s) or small pork schnitzels
• 1 tbsp oil
• some fat for the mold
• 100g Gouda
• nutmeg powder
• basil

Instructions

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

Peel and wash the potatoes, and slice them thinly. Grease a shallow dish. Layer the potato slices in it. Peel and finely chop the garlic. Mix the cream with salt, pepper, nutmeg, and garlic and pour over the potatoes. Bake the potatoes in a preheated oven at 200°C (top/bottom heat), 175°C (fan oven), Gas Mark 3, for about 45 minutes. Wash and slice the tomatoes and zucchini. After 20 minutes, divide the vegetables among the potatoes, season, and continue baking. Wash the meat and cut into small slices. Season the slices with salt and pepper. Heat oil in a pan. Briefly fry the fillets. Coarsely grate the cheese. About 10 minutes before the end of the cooking time, add the fillets, basil, and cheese to the vegetables and bake.