Pork dauphinois gratin

Name: Pork dauphinois gratin
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 4 to 6
Cuisine: Québécoise
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 50 min
Cooking 45 min
Servings 4 to 6
Freezing Absolutely

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Ingredients
Preparation
Comments

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

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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

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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.

Our sommeliers suggest

Cono Sur Chardonnay 2023

Valle Central, Chile

Cono Sur Chardonnay, a white from Chile, has enough body for a gratin rich in cream and cheese, and enough freshness not to get lost in it. It follows the softness of the potatoes, the cream and the gruyère, then cleans the mouth before the next bite of pork. A comfort dish that deserves a good glass! See the product

ARRAKIS, BROUHAHA, 4.5%

A pork dauphinois is cream and potatoes: nothing in there cleans itself up. This saison with dune pepper brings lemon, grass and pine resin that accentuate the seasoning in the gratin. Very dry and low in alcohol, it goes down in big sips between bites. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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