Scalloped Pork and Potato Casserole

Name: Scalloped Pork and Potato Casserole
Yield: 6 servings
Ingredients: 1 1/2 lbs (675 g) pork tenderloin cut into 1/4-inch (1/2 cm) thick slices; Vegetable oil; 3 tbsp (45 mL) butter; 3 tbsp (45 mL) all-purpose flour; 2 tsp (10 mL) salt; 1/2 to 3/4 tsp (2 to 4 mL) each dried sage; 1/2 to 3/4 tsp (2 to 4 mL) dried thyme; 1/2 tsp (2 mL) pepper; 3 cups (750 mL) Milk; 5 large potatoes peeled and thinly sliced; 2 small onions thinly sliced; Grated Canadian Parmesan cheese

This recipe is taken from the 1992 Milk Calendar. This is the Scalloped Pork and Potato Casserole recipe.

Prep: 20 min
Cooking: 1 h

Yields 6 servings

Ingredients

1 1/2 lbs (675 g) pork tenderloin cut into 1/4-inch (1/2 cm) thick slices
Vegetable oil
3 tbsp (45 mL) butter
3 tbsp (45 mL) all-purpose flour
2 tsp (10 mL) salt
1/2 to 3/4 tsp (2 to 4 mL) each dried sage
1/2 to 3/4 tsp (2 to 4 mL) dried thyme
1/2 tsp (2 mL) pepper
3 cups (750 mL) Milk
5 large potatoes peeled and thinly sliced
2 small onions thinly sliced
Grated Canadian Parmesan cheese

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Preparation

In large skillet, brown meat in a small amount of hot oil. Remove, drain and place in bottom of 12-cup (3 L) shallow rectangular casserole.

In large saucepan, melt butter over low heat. Blend in flour, salt, sage, thyme and pepper. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Stir in potatoes and onions. Pour vegetable mixture over meat in casserole.

Bake, covered, in 350 °F (180 °C) oven 30 min. Remove cover and stir to combine meat, vegetables and sauce. Return to oven and bake, uncovered, an additional 30 min. Remove from oven.

Preheat broiler. Sprinkle Canadian Parmesan cheese over casserole. Broil 4 to 6 inches (10 to 15 cm) from heat source until golden brown.