Pork Shoulder with Pear and Potato Gratin

1hr 45m
Preparation/cooking time: ca. 30m + Gratinate: ca. 75m

For 6 people

Nutritional Information

Contains 642 Kcal


  • 1 tsp. coarse-grain mustard
  • 2 dl single cream
  • 1.5 tsp. salt
  • a little pepper
  • 1 shallot, finely chopped
  • salt and pepper to taste
  • 150 g lambs’ lettuce
  • 500 g pears, cut in half
  • 800 g mealy potatoes
  • 100 g Appenzeller cheese, grated
  • 2 clove of garlic, pressed
  • a little nutmeg
  • 800 g quick pork shoulder
  • 2 tbsp. herbal wine vinegar
  • 4 tbsp. sunflower oil
  • 1 tbsp. Worcestershire sauce

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  • Slice the potatoes into approx. 2mm and the pears into approx. 4mm thick slices. Layer in the tin, alternating with the cheese. To make the sauce, thoroughly combine the cream with the remaining ingredients including a little pepper and pour over.
  • Gratinate for approx. 1 1/4 hrs. in the centre of an oven preheated to 180°C.
  • Prepare the Schu?feli according to the packet instructions.
  • To make the dressing, mix the mustard well with the remaining ingredients and a little pepper. Combine with the nut salad shortly before serving.

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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