Creamy Au Gratin Potatoes and pork cuttlets
We have tried au gratin taters a few times before, but this recipe worked well this time.
Tried some pork cutlets from Hollenbeck. Different than I thought, but good. Will bread these next time with some gravy.
the mandoline makes slicing taters a breeze
of course bacon would make it better
a light bechamel for the base sauce
add cheese
Came out pretty good. will kick the cheese sauce up a bit next time though.
Those cutlets do look very good. A little flour and pepper would be nummy.
Comment by ghogan — January 22, 2008 @ 5:45 pm
Those really surprised me. I got a sample from Hollenbeck and thought they were some uber secret cut of pig. When frozen it looked like a big chicken breast and we decided to split it.
After thawing I saw it was two minute steaks made of pork. Would go awesome with some sausage gravy and a ligkt breading. i still have another pack that is gonna get that treatment for sure.
Comment by beerorkid — January 22, 2008 @ 5:49 pm
YUM!
Comment by ghogan — January 22, 2008 @ 7:58 pm