Easy Pork Roast with Potato Gratin
Discover this easy pork roast recipe with its potato gratin, perfect for family or friend gatherings. This hearty and flavorful dish combines the tenderness of the roast with the sweetness of the gratin, bringing a harmony of flavors to your table. The roast, generously brushed with mustard, is slow-cooked to develop all its flavor nuances, while the gratin, topped with melted cheese, becomes a delicious crispy layer. This recipe choice is ideal for a weekend dinner or a special occasion. You can prepare it in advance and keep both dishes warm without losing flavor. The mix of caramelized onions adds a sweet touch that enhances the whole dish. Whether for a party, a Sunday meal, or a comforting dinner, this pork roast and its gratin will please everyone, from children to the most discerning gourmets.
- Preparation time: 1 hour
- Cooking time: 2h
- Servings: for 4 people
- Difficulty: Medium
Ingredients
- - 1 pork roast (700 to 800 g)
- - Strong mustard
- - Oil, salt, pepper
- - 8 firm potatoes
- - 150 g grated Gruyère cheese
- - 1 vegetable stock cube
- - 2 medium onions, sliced
Preparation
1. Preheat your oven to 200° (Gas mark 7).
2. Cook the potatoes in a pot of salted water.
3. In an oven-safe dish, place the roast. Brush it with mustard, making sure to cover all surfaces. Season with salt and pepper, then drizzle a little oil.
4. Bake for about 1 hour 15 minutes to 1 hour 30 minutes. While it cooks, prepare some hot water in a saucepan and dissolve the vegetable stock cube in it. Baste the roast with this mixture at regular intervals.
5. In a pan, sauté the sliced onions until they are translucent. Set them aside.
6. Once the potatoes are well cooked, drain and peel them. Cut them into fairly thick slices.
7. In a clay dish, layer the potato slices and onions alternately. Season with salt and pepper, then finish with a last layer of potatoes, topping it with Gruyère.
8. Bake this gratin for about 15 minutes (if both dishes fit in the oven, perfect; otherwise, wait for the roast to finish cooking, which will extend preparation time). Once the gratin is golden, remove it.
9. When the roast is well cooked, remove it from the dish, and carefully slice it. Deglaze the dish with the remaining stock or a little cold water to recover the juices.
10. On top of the gratin, place the slices of roast and drizzle with a bit of juice without drowning it. Return to the oven for 15 to 20 minutes (if you have guests, cover with aluminum foil and keep warm until serving).
Recommended wine
Red or rosé, as you prefer
