Stuffed Rolled Loin of Pork with Potato and Parsnip Gratin

Catered Chalet Recipes

Part II

Potato and Parsnip Gratin (4 good size servings)
450g potatoes
450g parsnips
200ml semi-skimmed milk
50ml pouring cream
250ml creme fraiche
25g butter
handful of wild girolle mushrooms (optional)

Method for Gratin

Put the milk, cream and creme fraiche into a pan and bring slowly to the boil with a touch of seasoning.

Scrub the potatoes and parsnips really well and without peeling slice them into approx 1cm thick round slices.

Add to the pan with the milk mixture, cover and simmer gently for 15-20mins or until the potato and parsnip are turning soft but well before they become soggy.

Using tongs pull out the slices and arrange in a shallow dish (it should be about 3-4 slices deep). Pour over the mixture from the pan, this should almost cover the slices but not quite, put the knob of butter on the top and season.

If you are using the Girolle mushrooms (porcini or oyster mushrooms work well too) sprinkle these over the top now and make sure they get covered by the milk mixture.

Bake in a pre-heated oven at 180 Deg C for at least 45 mins, you can always grill the top for 5 mins at the end to crisp it up while the joint of meat is resting.

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Serve with a light fresh vegetables, lemon broccoli or mange tout.