Creamy Pork Chop Potato Casserole

  • 2 cups heavy cream
  • 3 large potatoes, diced
  • 1 onion, thinly sliced
  • 1 clove garlic, peeled
  • 1 ½ cups Gruyere cheese, grated
  • 1 tablespoon olive oil
  • 2 tablespoons Dijon mustard
  • 6 boneless pork chops
  • ¼ cup breadcrumbs
  • 1 tablespoon melted butter


  1. Preparation:
    • Preheat your oven to 400°F (200°C).
    • In a large saucepan, heat 2 cups of heavy cream over medium-high heat.
  2. Cook Potatoes:
    • Add 3 large diced potatoes, 1 thinly sliced onion, and 1 peeled clove of garlic to the cream.
    • Season with salt and pepper, then bring to a simmer and cook until the potatoes are tender.
  3. Drain Potatoes:
    • Drain the potatoes and onions, reserving the cream. Discard the garlic clove.
  4. Assemble Casserole:
    • Transfer the potatoes to a greased 9×13-inch casserole dish.
    • Sprinkle half of the 1 ½ cups grated Gruyere cheese over the potatoes.
    • Drizzle 1 cup of the reserved cream over the potatoes, discarding the rest.
  5. Prepare Pork Chops:
    • In a bowl, combine 1 tablespoon of olive oil and 2 tablespoons of Dijon mustard.
    • Brush the mixture onto 6 boneless pork chops, seasoning with salt and pepper.
  6. Arrange Pork Chops:
    • Arrange the seasoned pork chops evenly over the potatoes in the casserole dish.
    • Top the pork chops with the remaining grated Gruyere cheese.
  7. Breadcrumbs Topping:
    • In a small bowl, combine 1 tablespoon melted butter and ¼ cup breadcrumbs.
    • Sprinkle this mixture over the top of the cheese.
  8. Bake:
    • Cover the casserole dish with foil and bake for 15 minutes.
    • Uncover and bake for an additional 15 minutes or until golden and bubbly.
  9. Serve:
    • Once baked, your Creamy Pork Chop Potato Casserole is ready to be served!

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