If you came to my blog today expecting a healthy, light recipe TURN BACK because today is not that day! It’s steak and potato day because who really wants to be eating salads all damn summer. Also, since moving, I’m surrounded by my male friends all day every day which means that requests for me to make salads are essentially non-existent. At any rate sometimes you just need to enjoy your food without concerning yourself of the effect it might have on your thighs. I would recommend doing just that with this meal.
4 Medium Potatoes (Sliced Thin)
1 Shallot (Finely Diced)
2 Cloves Garlic (Grated)
3 Tablespoons Butter
3 Tablespoons All Purpose Flour
1 Cup Milk
½ Teaspoon Ground Cayenne
½ Teaspoon Ground Sage
1 Teaspoon Paprika
1 Teaspoon Salt
1 Teaspoon Pepper
2 Cups Grated Cheddar Cheese
- Preset your oven to 350 Degrees.
- Begin by peeling your potatoes, rinsing off any excess dirt that may have been on them, and patting them dry. Slice them as thinly as possible (mine were about 1/8 of an inch thick) and set aside on a plate. Dice up the shallot, grate the garlic, and set both aside on a separate plate from the potatoes.
- Melt your butter in a fry pan on medium high heat. Once melted add your shallots and garlic sautéing until the shallots begin to turn translucent. Once your shallots have cooked blend in your flour (I used King Arthur Gluten Free Multi-Purpose) using a scraping spatula.
- Next incorporate your milk to the sauce using a whisk. Cook the sauce on medium low, occasionally whisking as the flour will otherwise stick to the bottom of the pan. Whisk in cayenne, sage, paprika, salt, and pepper.
- Reduce the heat and stir in 1 ½ cups of cheese to the sauce using your spatula. Continue mixing the sauce until the cheese is fully melted and incorporated into the milk mixture. Turn off the heat and if using an electric stove remove the pan from the burner.
- Lightly grease a round baking pan (I used an 8×2 inch metal one) and add a layer of potatoes covering the bottom. Cover the potatoes with sauce and repeat with a second layer of potatoes. Continue until you have used up all your potatoes and finish by sprinkling the remaining cheese on top. Let your potatoes bake for an hour and a half.
Mushrooms and Onion Topped Steak
2 Medium Yellow Onions (Sliced)
2 Cups Mushrooms (I used shiitake)
1 Tablespoon Vegetable Oil
1 Tablespoon Butter
½ Teaspoon Salt
½ Teaspoon Pepper
- Slice the onion into thin rings and set aside. In a fry pan, heat your oil on medium high and once hot toss in your onions. Cook the onions until they begin browning and losing their crispness. Turn the heat down to medium and add your mushrooms.
- Carefully incorporate the mushrooms into the onions. Once the mushrooms have cooked for a bit they will begin to shrink. Once the
mushroom onion mixture is easily mixed add in your butter. Sautee your mushroom and onion mix in the butter on medium high heat until the mushrooms are fully cooked and tender.
- Using a grill pan cook your steak on medium high to your preferred temperature (I went with medium rare).
To serve cut a pie slice sized piece out of your potatoes and place them on your plate. Next to that put your steak and top that with your buttery mushrooms and onions. This meal is more delicious than beautiful so don’t stress out if your potatoes thwart your every effort at restaurant quality plating (mine sure did), just eat and enjoy!