Creamy One-Pot Gratin with Golden Cheese Crust
Tender pork fillet, colorful vegetables, and a creamy sauce – all braised in one pot and topped with cheese. This Dutch oven dish is uncomplicated, flavorful, and perfect for social evenings by the grill or cozy family dinners.
A true one-pot recipe: minimal effort, maximum flavor.
Ingredients (4 servings)
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600 g pork fillet
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½ red bell pepper
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½ yellow bell pepper
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½ green bell pepper
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150 g mushrooms
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1 large onion
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2 cloves garlic
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1 small chili pepper (optional)
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300 g gratin cheese
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1 tsp tomato paste
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200 ml cooking cream
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2 tbsp oil
Spices:
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1 tsp paprika powder (sweet)
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½ tsp smoked paprika powder (optional)
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½ tsp pepper
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1 tsp salt
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½ tsp oregano
Preparation
1️. Prepare the meat
Pat the pork fillet dry and cut into bite-sized medallions or cubes.
Heat the Dutch oven thoroughly, add oil, and sear the meat in batches until it browns.
Remove and set aside.
(Do not fry for too long – it will continue to cook later.)
2️. Roast the vegetables
Slice the onion, cut the bell peppers into bite-sized pieces, halve the mushrooms, and finely chop the garlic.
Roast the onions in the frying residue.
Add tomato paste and caramelize briefly.
Add bell peppers and mushrooms and sauté for 3–4 minutes.
Stir in garlic and chili at the end.
3️. Braise
Return the meat to the Dutch oven.
Season with paprika powder, oregano, salt, and pepper.
Pour in the cream and mix everything well.
Close the lid and simmer gently over medium heat for approx. 15–20 minutes until the meat is tender.
4️. Gratinate
Spread the gratin cheese evenly over the top.
Now gratinate for 10–15 minutes with stronger top heat (or with briquettes on the lid) until the cheese is golden brown.
Serve
Serve directly from the Dutch oven.
Serve with baguette, rice, or potato wedges.
💡Tip
- Also possible with chicken or turkey fillet
- A splash of white wine makes the sauce even more aromatic
- Perfect for preparing in advance for guests
Many thanks to MG BBQ for the inspiration!
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