Potato Gratin With Pork Medallions

• 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

1. Preheat oven to 350u0b0F. 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.
2. 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.
3. 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.

potatoes, bacon, onions, vegetable oil, eggs, cream, flour, pork, butter, soured cream, mustard, tomato wedges

Taken from recipes-plus.com/api/v2.0/recipes/18988 (may not work)