Ingredients
- 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
Instructions:
- Preparation:
- Preheat your oven to 400°F (200°C).
- In a large saucepan, heat 2 cups of heavy cream over medium-high heat.
- 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.
- Drain Potatoes:
- Drain the potatoes and onions, reserving the cream. Discard the garlic clove.
- 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.
- 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.
- 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.
- Breadcrumbs Topping:
- In a small bowl, combine 1 tablespoon melted butter and ¼ cup breadcrumbs.
- Sprinkle this mixture over the top of the cheese.
- 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.
- Serve:
- Once baked, your Creamy Pork Chop Potato Casserole is ready to be served!
