Pork Entrecôte Casserole with Hasselback Potatoes

4 Servings

Hasselback potatoes

Ingredients

• 6 - 8 potatoes
• 8 tablespoons butter, melted
• 4 garlic cloves, minced
• 4 tablespoons finely minced rosemary and thyme
• 4 tablespoons grated parmesan (optional)
• Salt & pepper to taste

Directions

1. Preheat the oven to 425°F / 220°C
2. Scrub the potatoes thoroughly and remove all the hard bits from the skin since the skin will be left on.
3. Slice the potatoes almost all the way through but not all the way, the slices should stay connected at the bottom. To make it easier and faster you can place a chopstick on each side of the potato so that the knife hit the chopstick before slicing all the way through, or use a cutting board with compartments as you can see on the image below.
4. In a small bowl, combine the melted butter, garlic and minced herbs.
5. Using a pastry brush, brush the bottom and sides of a cast iron skillet and each potato with the garlic-herb butter mixture. Brush the potatoes generously, making sure to get in between each slice. Reserve 1/3 of the garlic-herb butter for basting. Place the potatoes into the skillet. Sprinkle with parmesan and salt and pepper to taste. 
6. Bake for 1 hour (or until tender on the inside and crisp on the outside), basting the potatoes every 15 minutes with the remaining garlic-herb butter.

Pork Entrecôte Casserole

Ingredients

• 600 g pork entrecôte (or pork chops)
• 100 g mushrooms (fresh)
• 50 g yellow onion
• 20 g garlic
• 5 st sundried tomatoes in oil
• 1 tbsp Rosemary, chopped (fresh)
• 3 dl cream
• 1 dl Crème fraîche
• 1 tbsp meat broth (concentrated)
• Salt & pepper to taste

Directions

1. Fry the pork on one side in a 12" skillet until it has received some color. Salt and pepper before you turn them over.
2. Chop onion and garlic, slice mushrooms and add to the skillet when you have turned the pork over and fry together with the pork.
3. Chop the sundried tomatoes and add to the skillet.
4. Add the rest of the ingredients and stir until properly mixed. Bring to a simmer and let it simmer for 15 minutes with a lid on.
5. Taste with salt and pepper and serve with the hasselback potatoes and vegetables.

Equipment

• Wooden cutting board 
• Cast Iron Skillets