Scalloped Pork and Potato Casserole

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Course Main Dishes
Prep. Time 20 mins
Cooking Time 1 hr
Yields 6 servings

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Ingredients

1 1/2 lbs (750 g) boneless pork loin, cut into 1/4-inch (6 mm) thick slices

Vegetable oil

3 tbsp (45 mL) butter

3 tbsp (45 mL) flour

2 tsp (10 mL) salt

1/2 to 3/4 tsp (2 to 4 mL) each dried sage and thyme leaves, crushed

1/2 tsp (2 mL) pepper

3 cups (750 mL) milk

5 cups (1.25 L) peeled, thinly-sliced potatoes, (approx. 5 large)

2 small onions, thinly-sliced

Grated Canadian Parmesan cheese

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Preparation

In large frypan, brown meat in a small amount of hot oil. Remove meat from frypan, drain and place in bottom of 3-quart (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 Parmesan cheese over casserole. Broil 4 to 6 inches (10 to 15 cm) from heat source until golden brown.

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