Potato and Zucchini Gratin with Pork Medallions

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Potato and Zucchini Gratin with Pork Medallions
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
559
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories559 kcal(27 %)
Protein35.5 g(36 %)
Fat33.5 g(29 %)
Carbohydrates28 g(19 %)

Ingredients

for
4
For the potato and zucchini gratin
750 grams
Potatoes (waxy)
2
Butter (for the baking dish)
1 cup
Whipping cream (200 grams)
100 grams
middle Ages Gouda cheese
For the pork medallions
4
Pork medallions (100 grams each)
4 slices
2 tablespoons
How healthy are the main ingredients?
Gouda cheese

Preparation steps

1.

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.

2.

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.

3.

Serve the pork medallions with the fried sage and the gratin.