Oh man. SO GOOD.

So I was in the mood to find something different to cook tonight...and that means I wandered around the grocery store like a weirdo. I did know I wanted to make potatoes gratin (by the way, cheese is not cheap), but I didn't know what to put with it. Well, after some wandering, I found some very inexpensive Delmonico cut steaks that looked promising. The Delmonico steak cut is basically a rib-eye steak, but is a cut made famous by the New York steakhouse Delmonico's Restaurant. I bought it on a whim and googled...so that's all I know! Ha!

The potatoes gratin I have been thinking about since I went to Vic & Anthony's with my parents back in March. I've never been a fan, but the waiter talked me into getting them. He did NOT steer me wrong. They were amazing...obviously if I've wanted to try making them since MARCH!

Ok, y'all, here goes nothing! You're in for a real treat tonight!

Delmonico Rib-eye

2 tbsp unsalted butter
salt and pepper for taste
1 steak

1. Crack pepper and salt over one side of steak and pat seasonings in gently. Turn steak over and repeat. Set steak aside.
2. In small fry pan, melt butter. When the butter is sizzling hot, put the steak in the pan and let it cook on each side for about 3 minutes before turning. Try to only turn it once so it cooks nice and evenly.
3. After you flip the steak over, keep spooning the hot butter over the exposed side of the steak to keep cooking and seal in the flavor.
4. Let the steak rest about 1 minute before serving.


Potatoes Gratin

3 yukon gold potatoes, peeled and cubed into 1/2 inch pieces (3/4 lb)
1 cup heavy cream
1/8 tsp kosher salt
fresh ground pepper
ground nutmeg (a solid pinch...about 1/8 tsp)
1/3 cup Gruyere cheese, shredded
1/3 cup Jarlsberg cheese, shredded
1/3 cup Gouda cheese, shredded

Preheat oven to 400.

1. Put potato pieces in large sauce pan and cover with cream. Add salt, pepper and nutmeg and mix. Bring mixture to a boil over medium heat. Stir regularly so the cream doesn't scorch.
2. After potatoes have boiled in the cream for about 2 minutes, pour mixture into a small glass casserole dish.
3. Toss all 3 cheeses together and top the potato mixture with the cheese. Spread evenly over the potatoes.
4. Bake 35 minutes or until the potatoes are tender and the cheese is nice and brown on top.

Ok, cheese, when melted at 400 degrees, turns into lava. Be very careful because you will not enjoy the potatoes as much if you have burnt your lips off. Also, the recipe above should make enough for at least 2 people...at least.

I really hope you like the potatoes. I now have a new side dish that I'll be making as often as I can afford Gruyere cheese. Because that shit is expensive.

Happy cooking, y'all!


Amy