Two Types of Grilled Meat with Potato Gratin
A dish featuring two kinds of grilled meat paired with a creamy potato gratin made from fresh ingredients in the pork category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Garlic clove
- 800 g waxy potatoes
- 200 ml heavy cream
- 80 g grated cheese (e.g., Gruyère, Emmental)
- 50 g crème fraîche
- Salt
- nutmeg
- Pepper
- 4 slices ribeye steak (≈80 g each)
- 4 slices pork loin (≈80 g each)
- 4 tbsp freshly chopped herbs (rosemary and thyme)
- 4 slices breakfast bacon
- 1 tbsp Vegetable oil
- Salt
- Pepper
Instructions
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1.
Preheat the oven to 180°C with fan and top heat.
-
2.
Peel the garlic clove and rub the gratin dish with its cut surfaces. Wash, peel, and slice the potatoes very thinly or use a mandoline. Layer them evenly in the baking dish. Whisk together the cream, cheese, and crème fraîche. Season with salt, nutmeg, and pepper, then pour over the potatoes. The potatoes should not be fully covered; adjust the amount of cream as needed.
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3.
Bake in the preheated oven for about 40 minutes until golden brown. If the gratin darkens too much, cover it with foil.
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4.
Rinse the meat and pat dry. Sprinkle each ribeye slice with herbs and place a pork loin slice on top. Wrap with bacon and tie with kitchen twine. Brush with oil and grill over high heat for about 10 minutes per side. Season with salt and pepper and serve alongside the gratin.
