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Generating an image for this exact recipe… Potato and Steak Gratin

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Recipe details

Potato and Steak Gratin

Name: Potato and Steak Gratin
Total time: 58 min
Yield: 1
Cuisine: French
Ingredients: 120 g beef tenderloin steak, thinly sliced; 250 g potatoes, thinly sliced; 60 ml heavy cream; 35 g shredded Gruyère cheese; 40 g shallot, thinly sliced; 5 pcs garlic, minced; 5 g olive oil; 1.5 g kosher salt; 0.3 g black pepper

EN RU

A savory potato and steak gratin with shallot, garlic, cream, and Gruyère, baked until tender with a browned cheese topping. A dinner idea with ingredients and cooking steps in one place.

≈ 161 kcal/100 g · ≈ 792 kcal/serving

58 minMediumFrench

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

beef tenderloin steak, thinly sliced120 g
potatoes, thinly sliced250 g
heavy cream60 ml
shredded Gruyère cheese35 g
shallot, thinly sliced40 g
garlic, minced5 pcs
olive oil5 g
kosher salt1.5 g
black pepper0.3 g

Cookware and utensils

Ovenproof baking dish
Nonstick skillet
Chef’s knife
Cutting board

Directions

01
Preheat the oven to 425°F (220°C).
Products
No products at this step
Action
preheat
Time
5 min
Temperature
425°F (220°C)
02
Heat the oil in a skillet over medium heat.
Products
olive oil — 5 g
Action
heat
Time
2 min
Temperature
medium heat
03
Cook the shallot and garlic until fragrant and softened.
Products
shallot, thinly sliced — 40 g; garlic, minced — 5 pcs
Action
sauté
Time
3 min
Temperature
medium heat
04
Sear the sliced steak briefly on both sides without cooking it through.
Products
steak — 120 g
Action
sear
Time
3 min
Temperature
medium-high heat
05
Arrange half of the potato slices in one layer in the baking dish.
Products
potatoes, thinly sliced — 250 g
Action
layer
Time
3 min
Temperature
none
06
Scatter half of the shallot, garlic, steak, and cheese over the potatoes.
Products
shallot, thinly sliced — 40 g; garlic, minced — 5 pcs; steak — 120 g; shredded Gruyère cheese — 35 g
Action
scatter
Time
2 min
Temperature
none
07
Add the remaining potato slices and the remaining steak mixture in layers.
Products
potatoes, thinly sliced — 250 g; steak — 120 g; shallot, thinly sliced — 40 g; garlic, minced — 5 pcs
Action
layer
Time
3 min
Temperature
none
08
Pour the cream over the casserole and season it with salt and pepper.
Products
heavy cream — 60 ml; kosher salt — 1.5 g; black pepper — 0.3 g
Action
pour
Time
2 min
Temperature
none
09
Top the casserole with the remaining Gruyère.
Products
shredded Gruyère cheese — 35 g
Action
top
Time
1 min
Temperature
none
10
Bake the covered casserole until the potatoes are tender and the steak reaches 145°F (63°C)
Products
No products at this step
Action
bake
Time
17 min
Temperature
425°F (220°C); steak 145°F (63°C)
11
uncover it and brown the top
Products
No products at this step
Action
bake
Time
17 min
Temperature
425°F (220°C); steak 145°F (63°C)

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