Pork with potatoes and mushrooms, baked with bechamel sauce

The meat should be thoroughly washed and cut into fairly large sticks.

Pork can be sent to the oven and raw, or you can pre-fry lightly over high heat without adding oil and salt.

We divide the mushrooms into halves and chop.

Mushrooms, like meat, can be used raw, but if you want to avoid the formation of excess liquid in the finished dish, fry them in a pan until the moisture is completely evaporated.

Cut the onion into thin half rings. To add a spicy note, you can sprinkle it with vinegar diluted in water.

Cut the tomatoes into thin slices.

Cut peeled potatoes into slices.

Grate the cheese.

And now let's start preparing the highlight of the program - bechamel sauce. To do this, fry the flour over low heat, stirring constantly. Then add butter and a pinch of nutmeg and stir vigorously to avoid lumps.

Pour milk into the thickened mixture in a thin stream and then simmer the mass over low heat, bringing it to the consistency of sour cream. In the finished sauce, add salt and allspice to taste.

Prepare a baking dish and lay a layer of potatoes on the bottom, generously flavoring it with béchamel sauce. All subsequent layers, except for the last, should also be poured with cooked sauce. Do not forget to add salt to taste those layers that need it.

Lay a layer of meat over the potatoes.

Wrap the pork with an onion coat.

Then lay out a layer of sautéed mushrooms.

The final "chord of the puff scale" will be tomatoes.

Cover the baking dish with foil and send it for an hour in the oven, heated to 180-210 degrees.

After an hour, remove the foil and sprinkle the dish with grated cheese.

After 15-20 minutes, when the cheese is browned, turn off the heat and remove the dish from the oven.

Ready-made meat with potatoes and a ruddy cheese bump looks spectacular and smells delicious. Serve on serving plates garnished with lettuce leaves and fresh vegetables.
Enjoy your meal!