Potato Gratin With Pork Medallions - cooking recipe

Ingredients

1.5 kg waxy potatoes, scrubbed
125 g smoked bacon pieces
2 None onions, peeled and finely chopped
3 tbsp vegetable oil
5 medium eggs, beaten
250 ml double cream
4 tbsp plain flour
12 small thin pork steaks (each about 55g)
50 g butter
200 g soured cream
2 tbsp Dijon mustard
None None tomato wedges, chopped fresh parsley and gherkins, to garnish

Preparation

Preheat oven to 350\u00b0F. Grease a 10 inch baking dish. Cook potatoes in salted boiling water for 20-25 mins until almost tender. Drain, let cool then peel and thinly slice. Fry bacon in a heavy-bottomed frying pan, add onions and saute for 6-7 mins. Remove and set aside. Add oil and potatoes and saute until golden. Remove and set aside. Layer potatoes with bacon and onion in prepared pan. Mix eggs and heavy cream, season then pour over potato mixture. Bake for 35-40 mins until tender and golden.
Meanwhile, heat butter in a frying pan, dredge pork in seasoned flour then sear, working in batches if necessary, for 6-7 mins until golden and cooked through.
To serve, mix sour cream and mustard and season lightly. Cut potato gratin into wedges and serve with pork. Garnish with mustard cream, tomato wedges, chopped parsley and pickles.