The classic Gratin Dauphinois is a very popular side dish in French cooking. With some bacon and cheese it can be transformed into a simple yet delicious main dish.
Apart from using it as a sauce for vegetables, sauce hollandaise is also great for gratinating. This recipe is fairly simple in principle but because of the hollandaise it takes some time to make. Don't even think about using fake supermarket hollandaise made with oil for this. If you don't have the time, better use cheese for gratinating.
Guanciale is a cured pork speciaity that so far is hardly known outside Italy, but this is beginning to change. It is made from pork jowl and roughly resembles bacon or pancetta. It is the key ingredient of the traditional pasta preparations alla carbonara and all'amatriciana. But just like bacon, guanciale is much more versatile than to be used only for pasta.
Trumpet mushrooms go very well together with pork, as I have learned when I made a pork liver paté with them. So I deciced to use the remaining dried trumpet mushrooms in my pantry for a cooked pork dish.