Pork fillet with mustard & herbs
What could be better than the sweetness of pork fillet on a warm evening, with a glass of decent wine?
Jabron potatoes
- Preparation and cooking time
- Total time
- Ready in about 1½ hours
- Easy
- Serves 6
Skip to ingredients
- 1.3kg maincrop potato(Cosmos or red Desirée)
- 85g unsalted butter
- 3 garlic cloves
- 150ml milk
- 142ml carton double cream
- 50g cheddar or gruyèregrated
Nutrition: per serving
- kcal406
- fat27g
- saturates17g
- carbs36g
- sugars0g
- fibre3g
- protein8g
- salt0.24glow
Method
step 1
Preheat the oven to 180C/160C fan/gas 4. Boil the whole potatoes in a large pan for about 15-20 minutes until they are cooked – the timing will depend on their size. Drain and leave to cool, then peel off the skins and cut the potatoes into 5mm thick slices.
step 2
Put the butter and garlic in the pan the potatoes were boiled in, season and melt over a low heat. Add the potato slices and toss until just coated – but don’t let them fry. (You can prepare up to this stage the day before and keep covered in a cool place.)
step 3
Spread the potatoes out in a deep 28cm x 22cm ovenproof dish and pour on the milk and cream. Sprinkle the cheese on top and bake for 30 minutes until golden and the potatoes are just beginning to crisp.
