Potato and Zucchini Gratin with Pork Medallions
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 559 kcal | (27 %) | ||
| Protein | 35.5 g | (36 %) | ||
| Fat | 33.5 g | (29 %) | ||
| Carbohydrates | 28 g | (19 %) |
Ingredients
- For the potato and zucchini gratin
- 750 grams potatoes (waxy)
- salt
- 2 Zucchini
- butter (for the baking dish)
- 1 cup Whipped cream (200 grams)
- freshly ground pepper
- 100 grams middle Ages Gouda
- For the pork medallions
- 4 Pork medallions (100 grams each)
- 4 slices Bacon
- Bakers twine
- 2 Tbsps vegetable oil
- Sage
Preparation steps
For the potato and zucchini gratin, scrub the potatoes and parboil for 10 minutes in salted water. Drain and peel. Rinse zucchini and cut into slices. Cut the potatoes into slices. Arrange potatoes and zucchini in a buttered gratin dish. Season cream with salt and pepper and pour over vegetables. Grate the cheese and sprinkle on top. Bake in preheated oven at 200°C (gas mark 3, convection: 180°C) (approximately 400°F/convection 350°F) for 30-40 minutes.
For the pork medallions, season pork with salt and pepper. Wrap each medallion with bacon and tie with kitchen twine. Heat oil in a pan. Add pork medallions and fry for 15-20 minutes, turning occasionally. Add the sage leaves to the pan drippings during the final minutes of cooking time. Remove kitchen twine from medallions.
Serve the pork medallions with the fried sage and the gratin.
