Pork and Potato Gratin

The beans and Blackfish sold out early on Saturday night, a big hit. Tonight we replaced the blackfish with meatloaf. It went well side by side with the green bean salad.

At The Lodge I was short on staff. Just Andrew and me on the line, family meal was an early priority, when the pork chops were delivered I open the brown wrapper to find 8 attractive porterhouse chops and several smaller tail pieces. The tail pieces were perfect for this casserole, on a cool night in August the staff was content with creamy potatoes and onions that surrounded the pork.

For the Pork and Potato Gratin

4 bone in pork chops, 1.5 inch cut…removed from the bone and cut into 4 or 5 pieces
2 large white onions sliced into rings 1/2 inch thick
6 tablespoons chopped fine herb
8 Idaho potatoes…sliced ¼ inch skin on
½ cup AP flour
2 cups chicken stock
2 cups white wine
2 cups heavy cream
2 cups shredded Swiss cheese
salt & pepper
½ cup vegetable oil

Start with a large skillet and a splash of the oil, add the pork and sear for 3 minutes on each side over high flame. Remove the meat and add more oil, then the onions and stir until soft, remove. Now add the rest of the oil and the flour and stir until the flour begins to brown to a nutty roux. De-glaze with wine and chicken stock and then add the potatoes followed by the cream, season and then simmer.

In a roasting pan layer the potatoes then the pork & onions followed by the remaining potatoes and all of the sauce. Top with the cheese and place in the 375 degree oven for an hour. Serve with an arugula, tomato and feta salad.

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