Pork Stuffed With Prunes and Camembert cheese

Course:

Main Dish

Recipe's Ingredients

butter (for the dishes)
6 yukon gold or yellow finn potatoes
1 red cooking apple (such as cortland, paula red, or jonagold), cored and finely sliced
4 tablespoons butter, melted

Recipe preparation steps
1

Set the oven at 400 degrees. Butter the ramekins, line the bottom of each with a circle of parchment paper cut to fit it. Brush the paper with butter.
2

Peel the potatoes and rinse them. Pat them dry with paper towels. With a mandoline or chef's knife, slice the potatoes very thinly; set aside. Core the apple. With a mandoline or a chef's knife, slice it finely; set aside.
3

Slice the camembert in 8 long pieces. Remove the rind. Cut each slice in two.
4

Layer the bottom and sides of the ramekins with potato slices, covering the surfaces completely. Pour 1 teaspoon of butter on this layer and press the potatoes down firmly. Sprinkle with salt, pepper, a pinch of allspice, and chopped oregano. Top with a slice of apple. Add more potatoes, butter, and seasonings, then a slice of apple.
5

Put 2 pieces of cheese on top of the apple and press down again. Continue layering with potatoes, seasonings, apple, and cheese, ending with potatoes. Brush with melted butter and press down.
6

Set the ramekins on a rimmed baking sheet. Bake them for about 40 minutes or until they are firm and golden.
7

Remove the ramekins from the oven and set them aside to cool for a few minutes. Run the tip of a knife around the edge of each ramekin. Using oven mitts, turn them out onto salad plates. Discard the parchment paper rounds
Ready !

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