Friday night saw three at the table for dinner, which after a two-year absence was a return to a long-time favorite of the household: pork medallions with dijon mushroom cream sauce. I still had two crowns of broccoli so roasting and spicing florets was a fine add-on.
Thanks to a tasty side dish I enjoyed on my recent trip to Senegal, I was of a mind to try making a variation of potatoes au gratin and tried out a new approach with Ina Garten as my expert guide. With plenty of cheese and an abundance of cream, with Gruyère mixed in and some finishing sharp cheddar on top, these supremely-thin potatoes discs were quite the show-stopped once it all came out of the oven and joined the plate.
Adapted from "Pork Medallions with Dijon Mushroom Sauce," by Frank Hollands [1937-2024] of Moorhead, Minnesota. Bake-Off Contest 37 (1996). Published in Pillsbury Classic Cookbooks' A Taste of the BAKE-OFF Issue from March 2001, p. 40-41. [Updated by Pillsbury Kitchens on 12 May 2005]
Based on "Potato-Fennel Gratin (half-recipe)," from Ina Garten. First published in The Barefoot Contessa Cookbook, Clarkson Potter/Publishers, 1999.
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