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Ribeye Steak with Gratin Dauphinois

Gratin Dauphinois is a traditional French recipe, made with layers of thin potato slices, a rich, creamy sauce, cheese, and spices. This is the perfect side dish for an expertly cut dripping with flavor ribeye steak. You only need these dishes to make a celebration.

Gratin Dauphinois is a traditional French recipe, made with layers of thin potato slices, a rich, creamy sauce, cheese, and spices. This is the perfect side dish for an expertly cut dripping with flavor ribeye steak. You only need these dishes to make a celebration.

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Ingredients

1 tablespoon vegetable oil
2 steaks s, approximately 7 ounces each
4 garlic cloves
4 oreganos sprigs, fresh
4 sage leaves, fresh
4 potatoes , thinly sliced
salt
3 eggs
pepper
7 ounces of sour cream
nutmeg
1 teaspoon butter
1 onion , julienne sliced
½ cup low moisture mozzarella , shredded
thyme

Ingredients

Steps

1
Done

You better start with the side.

2
Done

For the side, heat water in a large saucepan and bring it to a boil. Add salt, then add the potato slices and cook them for 15 minutes.

3
Done

Add the eggs in a large bowl and season them with salt and pepper. Whisk them until smooth.

4
Done

Add the sour cream and whisk until smooth. Season with nutmeg and whisk again.

5
Done

Preheat the oven to 360°F/180°C.

6
Done

Evenly spread the butter on the bottom of a square glass baking dish (8 inches/20 cm side). Crush 2 garlic cloves and also spread them on the bottom of the baking dish.

7
Done

Add a layer of potatoes on the bottom of the tray. Add some onion, mozzarella, sour cream sauce, and fresh thyme. Use the ingredients to make 2 more layers.

8
Done

Cook the potatoes for the next 35 minutes.

9
Done

Meanwhile, heat the vegetable oil in a skillet over high heat.

10
Done

Add 2 garlic cloves and the steaks. Top them with sage and oregano.

11
Done

Cook them for 3 minutes per side.

12
Done

Serve the steaks with gratin dauphinois.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

1301 kcal
Calories
87 g
Carbs
68 g
Protein
78 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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