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Potato-Gruyère AOC Puree with

Pork Escalopes


350g mild Gruyère AOC
1kg floury potatoes
4 cloves of garlic
2.5-3dl milk

œ sprig of thyme
400g pork escalopes
1 tblsp frying butter
1dl white wine


Grate the Gruyère AOC with a rösti grater. Peel the potatoes and cut into cubes. Peel the cloves of garlic.

Boil the potatoes and garlic in salty water until soft. Drain off the water and allow the potatoes to dry out well. Sieve the potatoes and garlic and place directly into the frying pan. Stir in the milk. Add the cheese, allow to melt while stirring vigorously over a gentle heat until the puree starts to become stringy. Season with salt, pepper and nutmeg.

Remove the thyme leaves from the stalks. Season the escalopes with salt and pepper. Fry over a high temperature for 1-2 minutes on each side. Fry the thyme with the meat at the end. Remove the meat from the frying pan. Pour the white wine over the juice and allow half to evaporate. Pour over the escalopes.


Recipe Kindy Supplied By: Interprofession du Gruyère

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