Roast Beef and Potatoes au Gratin
Prep Time
Cooking Mode
Sterling Silver sirloin roast beef
15 ml tbsp. olive oil
30 ml tbsp. butter
400 ml cup cooking cream
150 g oz grated cheese Gruyère, Comté or Cheddar
15 ml tbsp. wholegrain mustard
5 ml tsp grated nutmeg
4 garlic cloves, minced
3 medium onions, minced
15 ml tbsp. fresh thyme
7 ml tsp dried thyme
15 ml tbsp. fresh rosemary
7 ml tsp dried rosemary
450 g lb potatoes, peeled and thinly sliced
450 g lb sweet potatoes, peeled and thinly sliced
50 g oz grated Parmesan cheese for gratinating
Salt and pepper to taste
Sterling Silver sirloin roast beef
15 ml tbsp. olive oil
30 ml tbsp. butter
400 ml cup cooking cream
150 g oz grated cheese Gruyère, Comté or Cheddar
15 ml tbsp. wholegrain mustard
5 ml tsp grated nutmeg
4 garlic cloves, minced
3 medium onions, minced
15 ml tbsp. fresh thyme
7 ml tsp dried thyme
15 ml tbsp. fresh rosemary
7 ml tsp dried rosemary
450 g lb potatoes, peeled and thinly sliced
450 g lb sweet potatoes, peeled and thinly sliced
50 g oz grated Parmesan cheese for gratinating
Salt and pepper to taste
Directions
1This recipe can be found in the 2024 IGA Holiday Guide.
2Preheat oven to 180°C (350°F)
3In a deep skillet, brown roast on all sides in oil and butter. Season with salt and pepper. Remove the meat from the pan and place on a rack in a roasting pan.
4Add the onions and garlic to the pan and sauté until translucent.
5Place about 2/3 of the onions and garlic in the roasting pan.
6Add the cooking cream to the pan with the remaining onions and garlic. Mix well and stir in the wholegrain mustard, nutmeg, thyme and rosemary. Season with salt and pepper. Heat until hot, but not boiling.
7Place a layer of sliced potatoes in a casserole dish, followed by a layer of sliced sweet potatoes. Repeat layers until all vegetables are used up.
8Pour the creamy mixture over the vegetables, making sure they are well covered. Use a spatula to ensure that the sauce penetrates between the layers.
9Sprinkle the grated cheese over the top of the gratin, then add the grated Parmesan for a golden, flavorful crust.
10Cover the dish with aluminum foil and bake for 1 hour. Remove the foil and continue baking for a further 15 to 20 minutes, or until the top is golden brown and the vegetables are tender.
11At the same time, bake the roast in the oven until the thermometer reads 55C (130F).
12Remove the gratin and roast from the oven.
13Let the gratin rest for about 10 minutes before serving, to allow the flavors to blend and the texture to stabilize. Cover roast with aluminum foil and let stand for about 10 minutes.
14Just before serving, cut the roast into thin slices and serve with the gratin.
15For a surprising touch, add crushed walnuts (like pecans) to the gratin 10 minutes before the end of cooking for an extra crunch.
16Variation: Incorporate fresh spinach or kale into the vegetable layers to add a note of greenery and more nutrients.
Disclaimer
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Personal Note
Personal Note