Ingredients
- 1 tablespoon butter
- 2 heads garlic, halved
- 1 quart heavy cream
- Salt
- Freshly ground white pepper
- 1/2 pound goat cheese, crumbled
- 1 pound baking potatoes, like russets, potatoes, peeled, and sliced 1/4-inch thick
- 1 pound sweet potatoes, peeled and sliced 1/4-inch thick
- 1 pound red potatoes, sliced 1/4-inch thick
- 8 to 10 pound rib-eye roast, bone in and trimmed
- 1/4 cup olive oil
- Creole seasoning
Directions
Preheat the oven to 400 degrees F.
Grease a porcelain souffle dish with the butter.
In a sauce pot, bring the garlic and cream to a simmer. Season with salt and white pepper. Simmer for 15 minutes, or until the cream has reduced by 1/4 and has slightly thickened. Whisk in the cheese.
Season the potatoes with salt and white pepper. Layer the potatoes in the souffle dish, alternating the white potatoes, sweet potatoes and red potatoes. You should have a total of six layers. Remove the garlic from the cream and cheese mixture and pour over the potatoes. Cover the souffle dish with aluminum foil and place in the oven. Bake for 30 to 35 minutes. Remove the foil and continue cooking for 10 minutes, or until the top is golden brown. Cool the gratin for 10 minutes before serving.
Increase the oven temperature to 450 degrees F.
Season the roast with oil and Creole seasoning. Place in a roasting pan and put into the oven. Roast for 30 minutes. Reduce the heat to 400 degrees F. and continue to cook for 1 hour for medium rare. Remove from the oven and allow to rest for 10 minutes before serving.
Serve each steak with a piece of the gratin.
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By VBallGal
Alexandria, VA
on December 26, 2011
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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.
By sheradee
Kansas City, KS
on February 07, 2011
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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! :-
By John Chicago
Chicago, IL
on February 06, 2011
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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.
Read all 9 reviews