Pork Gratin Dauphinois Recipe
Creamy pork gratin dauphinois with tender potatoes baked to golden perfection. A rich, comforting recipe for cold nights.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lecoupdegrace.ca.
Cooking tools:
- Mandoline
- Saucepan
- Colander
- Skillet
- Baking dish
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Meat tenderizer
- Tongs
- Spatula
- Oven mitt
- Plate
- Kitchen towel
- Pot
Ingredients
- 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
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