Name: Ribeye Steak with Cheesy Scalloped Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 ribeye steaks, about 1-inch thick; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp smoked paprika; Salt and freshly ground black pepper, to taste; 2 tbsp butter; 2 sprigs fresh rosemary (optional); 4 large russet potatoes, peeled and thinly sliced; 1 1/2 cups heavy cream; 1 cup whole milk; 2 tbsp unsalted butter; 2 cloves garlic, minced; 2 cups shredded cheddar cheese; 1/2 cup grated Parmesan cheese; 1 tsp salt; 1/2 tsp freshly ground black pepper; 1/4 tsp ground nutmeg; 1 tbsp fresh parsley, chopped (for garnish)

Description

A perfect combination of savory ribeye steak and creamy, cheesy scalloped potatoes for a comforting meal.

Ingredients

Scale

2 ribeye steaks, about 1-inch thick
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Salt and freshly ground black pepper, to taste
2 tbsp butter
2 sprigs fresh rosemary (optional)
4 large russet potatoes, peeled and thinly sliced
1 1/2 cups heavy cream
1 cup whole milk
2 tbsp unsalted butter
2 cloves garlic, minced
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp ground nutmeg
1 tbsp fresh parsley, chopped (for garnish)

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Instructions

Prepare the Scalloped Potatoes: Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish and set it aside.
Create the Cheese Sauce: In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about one minute. Stir in the heavy cream, whole milk, salt, pepper, and nutmeg. Bring to a gentle simmer, then reduce heat and add the cheddar and Parmesan cheese. Stir until smooth.
Layer the Potatoes: Arrange half of the sliced potatoes in the prepared baking dish, then pour half of the cheese mixture over the top. Repeat with the remaining potatoes and cheese sauce.
Bake the Potatoes: Cover with aluminum foil and bake for 45-50 minutes, or until tender. Remove the foil, add more cheese if desired, and bake for another 10 minutes until golden.
Cook the Ribeye Steaks: Heat olive oil in a skillet over medium-high heat. Season the steaks and cook for 4-5 minutes per side, adding 2 tablespoons of butter and rosemary near the end for basting.
Rest and Serve: Let the steaks rest for at least 5 minutes before slicing. Serve alongside the cheesy scalloped potatoes, garnished with fresh parsley.

Notes

For a crispy top on the scalloped potatoes, broil them for 1-2 minutes at the end, watching closely.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 800
Sugar: 5g
Sodium: 900mg
Fat: 45g
Saturated Fat: 23g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 60g
Fiber: 5g
Protein: 35g
Cholesterol: 120mg