Yields: 2 servings (Steak), 4-6 servings (Potatoes) Prep time: 30 minutes Cook time: 1 hour 10 minutes

Ingredients:

For the Ribeye Steak:

  • 2 ribeye steaks (approximately 2.5 cm thick)
  • Approximately 30 grams olive oil
  • Salt and black pepper to taste
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary or thyme (optional)

For the Cheesy Scalloped Potatoes:

  • Approximately 800 grams large potatoes, peeled and thinly sliced
  • Approximately 28 grams unsalted butter
  • Approximately 100 grams small onion, finely chopped
  • 2 cloves garlic, minced
  • Approximately 16 grams all-purpose flour
  • Approximately 240 grams milk
  • Approximately 240 grams heavy cream
  • Approximately 170 grams shredded sharp cheddar cheese
  • Approximately 50 grams grated Parmesan cheese
  • Salt and black pepper to taste
  • Approximately 0.5 grams paprika (optional)

Instructions:

Prepare the Cheesy Scalloped Potatoes:

  1. Preheat your oven to 190°C (375°F). Grease a baking dish.
  2. In a saucepan, melt butter over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
  3. Stir in minced garlic and cook for another minute until fragrant.
  4. Add flour and cook for 1-2 minutes, stirring constantly.
  5. Gradually whisk in milk and heavy cream, and cook until the mixture thickens, about 5 minutes.
  6. Remove from heat and stir in shredded cheddar cheese and Parmesan cheese until melted and smooth. Season with salt, pepper, and paprika if using.

Assemble and Bake:

  1. Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes.
  2. Repeat with the remaining potatoes and cheese sauce.
  3. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. Let cool for a few minutes before serving.

Cook the Ribeye Steaks:

  1. While the potatoes are baking, season the ribeye steaks generously with salt and black pepper.
  2. Heat olive oil in a skillet over medium-high heat. Add the steaks and cook for about 4-5 minutes per side for medium-rare, or to your desired doneness.
  3. During the last minute of cooking, add minced garlic and rosemary or thyme if using, and baste the steaks with the melted oil by tilting the pan and spooning the hot oil over the steaks.

Serve:

  1. Slice the ribeye steaks and serve immediately alongside the creamy cheesy scalloped potatoes.