Whole Roasted Ribeye Roast with a Three Potato and Goat Cheese Gratin

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Roast and taters took longer than recipe called for (maybe it's my oven like another reviewer commented....even with half of what was prescribed. However, GREAT flavors!!! Slightly changed the potatoes...only had red, cut then thinner than 1/4 inch as was recommended by another review, and didn't have goat cheese, so used shredded cheddar between the layers as was building the gratin. At first thought I didn't have enough liquid since it didn't cover the potatoes, but was perfect when it was baking! Oh, and, it did take longer for my cream to reduce....about another 10 minutes.

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OMG!!! This recipe was like, WOW! I substituted mozzarella for the goat cheese and threw in about 4oz of co-jack as well. I followed the rest of the ingredients for the potatoes as listed. I cooked the potatoes in the microwave instead of the oven for 30 minutes and then browned the top in the oven. I used Emeril's "Original Essence Seasoning" instead of Creole seasoning for the roast. My family loved it! There isn't much leftover. Very, very good! :-

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This rating is for the gratin only. After 35 minutes, my potatoes were barely cooked. I think the problem was that the 1/4 inch thickness indicated in the recipe is at least twice as thick as the should be. Even when the potatoes were cooked (about an hour later, the dish was soupy. I may not have reduced the cream enough, though I followed the recipe exactly. The flavor was good, but the process was frustrating.

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I made the soufle and Ribeye roast and both were DELICIOUS!!!!
I made a few variations: for the soufle, I used yukon gold potatoes and, instead of goat cheese, I used a combination of Swiss and Parmeggiano (the reason for the changes is that I was using what I had in hand as far as the Ribeye, I seared it on a big pan before slow roasting it (in the oven, and added a fry-up of onions and red pepper deglazed with some red wime; then, I popped the ribeye, onion fry-up and wine in the oven and it was fabulous!!
Thank you, Emeril!!!

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With just a few of my own additions, thyme, basil, oregano (1 1/2 tspn of each this is a delightful recipe that can be frozen for leftovers. Makes a wonderful sandwich a few days later!!

Robert, Sherman, Texas

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!!!!!!!WARNING!!!!! these instructions
will not work in a regular oven maybe if you fancy convection oven but otherwise you'll be in for disappointment

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I just found this recipe and decided to make it. I have never cooked a Ribeye Roast or this Gratin recipe before and it came out great. I was astounded that I could make this dinner a hit. If I could make it, anyone can.

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This was a very delicous recipe, but the potatoes needed to cook about 35 minutes longer that called for in recipe.

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Ingredients simple and easy. Pop in the oven and wa-la!