2 pork tenderloins
7 oz. mushrooms, chopped coarsely
1 to 2 tbsp. butter
2 to 3 tbsp. flour
12 oz. cream, 15%
Salt and pepper
Grated cheese, Jarlsberg or Greve
12 potatoes, medium-oval shaped, peeled
1 tsp. salt
3 tbsp. butter
4 tbsp. grated Parmesan cheese
2 tbsp. unflavored breadcrumbs

Melt 2 tablespoons butter in a saucepan. Add mushrooms and saute 2 to 3 minutes over medium heat. Add flour; stir and add cream a little at a time stirring continuously. Cook sauce until thickened. Lower the heat and let simmer 15 to 20 minutes stirring occasionally. Remove from heat and season to taste.

Remove any fat from meat and cut in 3/4-inch slices. Melt 1 tablespoon butter in a frying pan and brown meat on both sides. Arrange meat in a single layer in a well buttered ovenproof dish. Pour the sauce over meat and top with grated cheese. Bake at 450 degrees for 25 to 30 minutes.

Cut potatoes into thin slices, but not quite through to the lower edge, so that the slices hold together. Place potatoes, with slices upward, into a well- buttered casserole. Sprinkle with salt and dot with bits of butter.

Bake at 450 degrees for 20 minutes, basting occasionally. Sprinkle with cheese and bread crumbs and bake another 25 minutes without basting. Serves 4 to 5.