Pork dauphinois gratin
- Preparation 50 min
- Cooking 45 min
- Servings 4 to 6
- Freezing Absolutely
- 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
- 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.