Pork fillet with kohlrabi & potato gratin

Total time: 1hr 20m
Preparation Time: 20m

For 4 people


Florian (FOOBY Team)

Nutritional Information

Contains 734 Kcal, 46g Protein, 26g Carbohydrates, 48g Fat


  • Vegetables
  • 500 g kohlrabi
  • 400 g potatoes waxy
  • Gratin
  • 200 g single cream for sauces
  • 2 dl full-cream milk
  • 130 g grated Sbrinz
  • 1 tbsp thyme leaf
  • 2 garlic clove
  • 1 tsp salt
  • a little pepper
  • Medallions
  • 1 tbsp clarified butter
  • 8 pork medallions (each approx. 70 g)
  • 0.5 tsp salt
  • a little pepper
  • 1 bunch parsley
  • 2 tbsp ground hazelnuts
  • 40 g butter, soft
  • 2 tbsp breadcrumbs
  • Utensils
  • One ovenproof dish (holding approx. 2 l), greased

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  • Vegetables

    Peel and thinly slice the potatoes and kohlrabi, layer in the prepared dish.
  • Gratin

    Whisk together the single cream, milk and cheese. Remove the thyme leaves, add to the sauce, press in the garlic, season. Pour the sauce over the vegetables. Bake for approx. 45 mins. in the centre of an oven preheated to 180°C. Remove the gratin from the oven, turn the heat up to 200°C.
  • Medallions

    Heat the clarified butter in a frying pan. Brown the meat in batches for approx. 1 min. on each side, remove and season.
  • Finely chop the parsley. Mix the butter with the parsley, nuts and breadcrumbs.
  • Spread the mixture over the medallions and press down gently.
  • Finish cooking

    Place the medallions on a baking tray lined with baking paper, place the gratin on the tray alongside the meat. Cook together for approx. 15 mins.
  • Serve with:

    Baby spinach salad

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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