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.
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