I guess you all can imagine what we have been eating the past few days...Meat! When you have high quality steaks you don't need to season the meat with lots of spices. I only seasoned them with kosher salt and black pepper. They were delicious.
To go with our New York Strips I made these potatoes au gratin. Nothing goes better with a steak than potatoes.
Potaoes Au Gratin with Creme Fraiche and Gruyere
3 lbs russet potatoes, sliced 1/8 inch thick
2 cups creme fraiche
1 shallot, thinly sliced
1/2 lb gruyere cheese, grated
1/2 cup parmesan cheese, grated
3 tbs of fresh chopped herbs, I used rosemary, sage, thyme
zest of a lemon
1/4 stick butter, plus more for greasing dish
Salt and Pepper
Preheat the oven to 400 degrees. In a buttered 13X9 inch baking dish lay a single layer of the potatoes. The potatoes should overlap slightly. Top with 1/3 of the creme fraiche, 1/3 of the gruyere, 1/3 of the parmesan, 1/3 of the herbs, 1/3 of the lemon zest, and season with salt and pepper. Repeat until you have 3 layers of potatoes topped with creme fraiche and cheese. Be sure to season each layer with salt and pepper. Cut the butter into small pieces and scatter over the top. Bake for about 1 hour. The top should be golden brown.
1/2 cup parmesan cheese, grated
3 tbs of fresh chopped herbs, I used rosemary, sage, thyme
zest of a lemon
1/4 stick butter, plus more for greasing dish
Salt and Pepper
Preheat the oven to 400 degrees. In a buttered 13X9 inch baking dish lay a single layer of the potatoes. The potatoes should overlap slightly. Top with 1/3 of the creme fraiche, 1/3 of the gruyere, 1/3 of the parmesan, 1/3 of the herbs, 1/3 of the lemon zest, and season with salt and pepper. Repeat until you have 3 layers of potatoes topped with creme fraiche and cheese. Be sure to season each layer with salt and pepper. Cut the butter into small pieces and scatter over the top. Bake for about 1 hour. The top should be golden brown.
26 comments:
Yum! Potatoes are one of my favorite sides.
I think I almost wet myself......God those look good;)
the au gratin i make lacks shallots and herbs.. omg, love gruyere...i usually use creme... i will try your version...
For my next dinner party I think I am just going to do dishes from your blog. Another GREAT one...Yummy!
Hot damn, dude! Luckily since Bobs ^ is my GBFF, I can benefit. PS, Gave you a shout out my blog today about the Italian Sausage soup!
rcb,
Potatoes are so versatile, I could eat them everyday.
Steven,
Your going to have to wear a diaper if you come over to my house for dinner.
Chrissy,
The shallots and the herbs really add a lot of flavor.
Bob,
If you saw how many dishes I mess up...you might change your mind.
Bunny,
Im glad you made the soup. Thanks for the plug on your blog.
Those look WONDERFUL! I'll have to try these. You keep posting such wonderful recipes.
I am heading over to that site and ordering that Waygu beef right now...so look for it on my site, and you will have a shout out!
Ahhh potato gratin
You are right, with meat that good the less is best. That is a wonderful dish!
Oh the potato looks perfect!! You always have the best recipes and I am impressed! :)
oh yummmyyyy!!!!! i loveee this kind of dishh!! havent had potatoes in a while!! your combination sounds sweet! mm mmm mm!! wish i could come over for a bite!
thanks for letting me know about the comment error! DOUBLE SWEET!!!!!!!!!!!
ttly!
YUM, that looks awesome :)
I heart gruyere and your potatoes sound delicious! Thanks for sharing :)
Totally lovely. I agree no need for anything but the basics. Gruyere there is nothing to not love about it.
Michael,
Thsnks, these really were great. You should make them.
Chef E,
I might have to order some more Waygu myself...It was so delicious! The best steak I ever had!
Sook,
Thanks
Ann,
I love these kinds of dishes too...to bad my belt doesn't!
Peet,
Thanks
Lady Ren,
Anything tastes good with a little Guyere!
Bo
I could not agree more; nothing beats potatoes au gratin with a good steak (other than french fries made from scratch!)
You don't seem to be overly concerned with calories, good for you! (I love all that cream too, yum!)
Yes, my hubby likes to marinate steak with only pepper and salt.
taste of beirut,
From scratch french fries with steak are wonderful...No I'm not afraid of calories, but maybe I should be.
Cheah,
Your husband knows how to cook a great steak then.
oh wow great meal
Man those potatoes look delicious! Love them myself.
I was gonna comment on your asparagus...but I scrolled down further and saw THIS!! and started drooling....so here I ended up. YUM
I have tried a lot of side dishes with my steak, but i keep on coming back with its classic potatoes... They are a perfect marriage!!
I'm drooling! Gruyere is one of my favorites and your potatoes look sinful!
I am going to try this over the weekend. It looks delicious ... and as far as I am concerned, you can't go wrong with potatoes and cheese!
Oh my goodness.... I'm not really sure what to say besides.... Sinful as someone said above... Love cheese love it!! And cheese and potatoes, I happen to have some leftover so looks like I know how to use them now!!
Patrick,
Let me know if you try them!
Sharon,
These really are sinful.
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