Ingredients
Scale
- 2 ribeye steaks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups thinly sliced potatoes
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or your choice)
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (optional)
- 1/2 teaspoon paprika (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the ribeye steaks with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Sear the steaks for 4-5 minutes on each side until they reach your desired doneness. Remove from the skillet and let rest.
- In a mixing bowl, combine the sliced potatoes, heavy cream, minced garlic, thyme, paprika, and half of the shredded cheese. Mix well.
- In a greased baking dish, layer the potato mixture evenly. Top with the remaining shredded cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes or until the potatoes are tender and the cheese is bubbly and golden.
- Serve the ribeye steaks alongside the cheesy potato gratin.
Notes
- For best results, let the ribeye steaks come to room temperature before cooking.
- You can add your favorite herbs or spices to the potato mixture for extra flavor.
- Prep Time: 15
- Cook Time: 50
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 800
- Sugar: 2
- Sodium: 600
- Fat: 60
- Carbohydrates: 30
- Fiber: 3
- Protein: 40
Keywords: ribeye steak, cheese gratin, potato gratin, steak dinner, comfort food