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Ribeye Steak with Cheesy Scalloped Potatoes

A dish that combines perfectly seared ribeye steaks with creamy, cheesy scalloped potatoes for a heartwarming experience.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Method Notes

Ingredients
  

For the Ribeye Steaks
  • 2 pieces Ribeye Steaks (about 1-inch thick) Juicy and flavorful, these steaks are a true treat for your taste buds.
  • 2 tbsp Olive Oil Adds a hint of richness and aids in achieving a nice golden-brown crust.
  • 1 tsp Garlic Powder This brings a depth of flavor that is simply irresistible.
  • 1 tsp Onion Powder Enhances the savory profile, making each bite tantalizing.
  • 1/2 tsp Smoked Paprika Introduces a subtle smokiness that complements the steak beautifully.
  • to taste Salt and Freshly Ground Black Pepper To taste, ensuring your steak is seasoned to perfection.
  • 2 tbsp Butter For basting, adding a rich buttery finish to the ribeye.
  • 2 sprigs Fresh Rosemary (optional) Infuses a fragrant herbaceous note.
For the Cheesy Scalloped Potatoes
  • 4 large Russet Potatoes Peeled and thinly sliced, these potatoes create the perfect creamy layers.
  • 1.5 cups Heavy Cream Provides a rich, luxurious texture.
  • 1 cup Whole Milk Balances the richness of the cream for a silky consistency.
  • 2 tbsp Unsalted Butter Enhances flavor and helps meld the ingredients together.
  • 2 cloves Garlic (minced) Imparts a lovely aroma and delicious taste.
  • 2 cups Shredded Cheddar Cheese Melts beautifully to create that cheesy goodness.
  • 1/2 cup Grated Parmesan Cheese Adds a touch of salty sharpness.
  • 1 tsp Salt Essential to bring out the flavors.
  • 1/2 tsp Freshly Ground Black Pepper For subtle heat.
  • 1/4 tsp Ground Nutmeg A hint of warmth and complexity.
  • 1 tbsp Fresh Parsley (chopped, for garnish) Brightens the dish with a pop of color.

Method
 

Prepare the Scalloped Potatoes
  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9x13-inch baking dish with butter.
  3. In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about one minute until fragrant. Pour in the heavy cream and whole milk, along with salt, black pepper, and ground nutmeg. Bring to a gentle simmer.
  4. Lower the heat and stir in the cheddar and Parmesan cheeses until fully melted and smooth.
  5. Arrange half of the sliced potatoes in the buttered baking dish. Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce.
  6. Cover with aluminum foil and bake for 45-50 minutes, or until tender.
  7. Remove foil, sprinkle extra cheese on top, and bake for an additional 10 minutes until golden brown. Garnish with fresh parsley.
Cook the Ribeye Steaks
  1. In a large skillet, heat olive oil over medium-high heat until shimmering.
  2. Season both sides of ribeye steaks with garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Sear the steaks for about 4-5 minutes on each side for medium-rare. Adjust for desired doneness.
  4. In the last minute of cooking, add butter and fresh rosemary, basting the steaks with melted butter.
  5. Remove the steaks and let them rest for a few minutes.
  6. Slice the steaks and serve with cheesy scalloped potatoes.

Notes

Allow the steaks to rest post-cooking for a more succulent bite. Consider using a mandoline for uniform potato slices.