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Pork & mash gratin
With crispy sage & melted Cheddar cheese
Pork & mash gratin
Serves 4
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
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Ingredients
- 800 g potatoes
- 400 g piece of higher-welfare pork fillet
- 2 sprigs of fresh sage
- 40 g Cheddar cheese
- 4 slices of higher-welfare prosciutto
Tap For Method
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Method
- Preheat the grill to high.
- Wash the potatoes, chop into 3cm chunks, then cook in a large pan of boiling salted water with the lid on for 12 minutes, or until tender.
- Meanwhile, put a shallow casserole pan on a high heat.
- Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 3 minutes, turning regularly, while you pick the sage leaves.
- Remove the pork to a plate, toss the sage leaves into the fat in the pan for just 5 seconds, then scoop on to a plate, leaving the pan off the heat to use again.
- Drain the spuds, tip into the casserole pan, grate over half the cheese, add 1 tablespoon of extra virgin olive oil and mash well, loosening with a splash of water, if needed.
- Taste, season to perfection, and spread out to the edges. Grate over the remaining cheese, sit the pork on top, then gratinate under the grill for 10 minutes.
- Lay the prosciutto around the pork in waves, sprinkle over the crispy sage, then grill for 2 more minutes, or until the pork is cooked to your liking.
- Rest for 2 minutes, then slice the pork and dish up.
Tips
EASY SWAPS:
Support our British cheeses – swap Mrs Kirkham’s Lancashire into this recipe in place of the Cheddar. Mrs Kirkham’s is one of the best cheeses around for melting – sprinkle on top of a baked gratin dish like this to take it to the next level!
