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    Pork dauphinois gratin

    cadran
    Preparation :50 min Cooking :45 min
    couteau
    Difficulty :medium
    chapeau-chef
    Servings :4 to 6

    Who does not like potato gratin? And the pork chops? Imagine both together … The combination is quite legendary. Do not tell your doctor!

    Ingredients

    • 4 medium potatoes, peeled and sliced ​​very finely with a mandolin
    • 4 cups milk
    • 2 tablespoons butter + a little to grease the dish
    • 2 pinches nutmeg
    • 4 boneless pork chops (total 1 kg) fat removed, hammered and flattened
    • 1 cup 15% country-style cream
    • 3 large garlic cloves, finely chopped
    • 1 1/2 cups grated Curé Hébert cheese with raw milk
    • 1 1/2 cup grated Gruyère cheese
    • 1 1/2 cups grated sharp cheddar cheese
    • The leaves of 4 fresh thyme sprigs

    Preparation

    • Preheat the oven to 375°F.
    • In a large saucepan, add the milk, potatoes, butter and nutmeg and season with salt and pepper. Stir. Bring to low bubbles and cook for 12 to 15 minutes, stirring, until potatoes are tender but still stand in one piece. Pour the potatoes in a colander to remove the milk. Discard the milk.
    • In a skillet heated over high heat, add a drizzle of olive oil and sear the pork chops for 1 minute on each side to colour well. Season with salt and pepper. Set side.
    • In a square buttered baking dish, pour a little cream and spread in the bottom.
    • Add a layer of potatoes, half of the garlic, half of the cheese, half of the thyme then season with salt and pepper.
    • Place the pork chops and pour half of the cream.
    • Continue with remaining potatoes, garlic, thyme and cream then season with salt and pepper. Bury with the remaining cheese.
    • Place the baking dish on a baking sheet and put in the oven. Cook for about 25 minutes, until the potatoes are tender and the pork is cooked. Let stand 5 minutes before cutting and serving.
    icon/cookmode2svg Created with Sketch. COOK MODE

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    Our wine stewards suggest

    +- 25$ HENRY PELLÉ MOROGUES 2015

    Richness, opulence, amplitude... in short the jackpot for this wine from the Menetou Salon located in the center of the Loire. Les Morogues cuvée from the Domaine Henry Pellé offers notes of lemon confit, gunflint and freshly cut herbs. We love its oily texture for the sauce, we like its citrus side for its freshness and the balance it brings to this agreement. A hint of summer in this hardcore winter!

    ARRAKIS, BROUHAHA, 4.5%

    With notes of lemon, herbs, pepper and conifers, this season with pepper dunes will be the wind of freshness that will cut into the fat of the dish. The peppery and resinous aromas of pepper dunes will support the recipe to accentuate the seasoning. Very dry and low in alcohol, it will only ask to be drunk with a big swig between each bite of this decadent gratin.

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    fermer la fiche

    Pork dauphinois gratin

    • Preparation : 50 min
    • Cooking : 45 min
    • Servings : 4 to 6

    Ingredients

    • 4 medium potatoes, peeled and sliced ​​very finely with a mandolin
    • 4 cups milk
    • 2 tablespoons butter + a little to grease the dish
    • 2 pinches nutmeg
    • 4 boneless pork chops (total 1 kg) fat removed, hammered and flattened
    • 1 cup 15% country-style cream
    • 3 large garlic cloves, finely chopped
    • 1 1/2 cups grated Curé Hébert cheese with raw milk
    • 1 1/2 cup grated Gruyère cheese
    • 1 1/2 cups grated sharp cheddar cheese
    • The leaves of 4 fresh thyme sprigs

    Preparation

    • Preheat the oven to 375°F.
    • In a large saucepan, add the milk, potatoes, butter and nutmeg and season with salt and pepper. Stir. Bring to low bubbles and cook for 12 to 15 minutes, stirring, until potatoes are tender but still stand in one piece. Pour the potatoes in a colander to remove the milk. Discard the milk.
    • In a skillet heated over high heat, add a drizzle of olive oil and sear the pork chops for 1 minute on each side to colour well. Season with salt and pepper. Set side.
    • In a square buttered baking dish, pour a little cream and spread in the bottom.
    • Add a layer of potatoes, half of the garlic, half of the cheese, half of the thyme then season with salt and pepper.
    • Place the pork chops and pour half of the cream.
    • Continue with remaining potatoes, garlic, thyme and cream then season with salt and pepper. Bury with the remaining cheese.
    • Place the baking dish on a baking sheet and put in the oven. Cook for about 25 minutes, until the potatoes are tender and the pork is cooked. Let stand 5 minutes before cutting and serving.

    Innkeeper, drinks!

    +- 25$ HENRY PELLÉ MOROGUES 2015

    Richness, opulence, amplitude... in short the jackpot for this wine from the Menetou Salon located in the center of the Loire. Les Morogues cuvée from the Domaine Henry Pellé offers notes of lemon confit, gunflint and freshly cut herbs. We love its oily texture for the sauce, we like its citrus side for its freshness and the balance it brings to this agreement. A hint of summer in this hardcore winter!

    ARRAKIS, BROUHAHA, 4.5%

    With notes of lemon, herbs, pepper and conifers, this season with pepper dunes will be the wind of freshness that will cut into the fat of the dish. The peppery and resinous aromas of pepper dunes will support the recipe to accentuate the seasoning. Very dry and low in alcohol, it will only ask to be drunk with a big swig between each bite of this decadent gratin.

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