This is such an old recipe - I used to make it years ago. Basically, make scalloped potatoes however you do , in a 9 x9 pan, and place 4 lightly browned thick cut bone in pork chops on top. I recall I covered it for the first half hour & and turned the chops and finished uncovered for the last half. 350 oven.
I am the queen of "wing it"! Are you talking about cutting up leftover pork into a potato gratin? Not sure exactly what you are going for here - BUT if I were to wing a pork and potato gratin this is what I would do:
1) Slice my potatoes on 1/8 on my mandolin, and slice some onions too.
2) Chop up leftover pork or more likely - cook some good pork sausage
3) Heavily butter a gratin dish. Add a potato layer (fish scale style) then scatter some onion and pork, then I would drizzle it with milk and season it (maybe salt and pepper and a pinch of nutmeg and cayenne?)
4) I would repeat that process 2 or 3 times, finishing with a final layer of potato.
5) THEN I would drizzle over enough heavy cream to coat that top layer, add my cheese (parmesan, gruyere, what have you) and cover the whole thing with foil.
6) I would bake it at 350 until tender - probably an hour, then remove the foil and let the cheese get browned.
7) Then I would eat it
Marc, I've never heard of that, but if it was me I'd season my pork chops with salt & pepper and fresh thyme- maybe a day a head maybe just a few hours ahead. I'd slice some yukon gold potatoes thinly and poach them in milk until they are half done, I'd let the milk cool. Then I would sear my pork chops in a dutch oven in melted butter with a sprig of thyme thrown in on both side, get them brown but not cooked all the way.
After that I would saute a few thinly sliced shallots and some sliced garlic in the melted butter/pork juice until they were nicely golden and soft, I would layer my pork chops over the shallots, then I would start to layer my half cooked potatoes over the pork chops, I'd season each layer with a bit of salt, pepper & nutmeg a few dots of butter and a bit of grated Parmagiano cheese. Then I would pour the cooled milk over top, adding a bit of half & half or cream if needed so all it was covered but not over flowing, then I would cover bake at 325 for about 2 hours...uncover add some grated cheese, raise the heat and cook until bubbly. It could work.
5 Comments
1) Slice my potatoes on 1/8 on my mandolin, and slice some onions too.
2) Chop up leftover pork or more likely - cook some good pork sausage
3) Heavily butter a gratin dish. Add a potato layer (fish scale style) then scatter some onion and pork, then I would drizzle it with milk and season it (maybe salt and pepper and a pinch of nutmeg and cayenne?)
4) I would repeat that process 2 or 3 times, finishing with a final layer of potato.
5) THEN I would drizzle over enough heavy cream to coat that top layer, add my cheese (parmesan, gruyere, what have you) and cover the whole thing with foil.
6) I would bake it at 350 until tender - probably an hour, then remove the foil and let the cheese get browned.
7) Then I would eat it
hope that helps!
After that I would saute a few thinly sliced shallots and some sliced garlic in the melted butter/pork juice until they were nicely golden and soft, I would layer my pork chops over the shallots, then I would start to layer my half cooked potatoes over the pork chops, I'd season each layer with a bit of salt, pepper & nutmeg a few dots of butter and a bit of grated Parmagiano cheese. Then I would pour the cooled milk over top, adding a bit of half & half or cream if needed so all it was covered but not over flowing, then I would cover bake at 325 for about 2 hours...uncover add some grated cheese, raise the heat and cook until bubbly. It could work.