Ingredients:

For the Ribeye Steak:

2 ribeye steaks (approximately 1 inch thick)

2 tablespoons olive oil

Salt and black pepper, to taste

2 cloves garlic, minced

1 sprig of fresh rosemary or thyme (optional)

For the Cheesy Scalloped Potatoes:

4 large potatoes, peeled and thinly sliced

2 tablespoons unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons all-purpose flour

1 cup milk

1 cup heavy cream

1 ½ cups shredded sharp cheddar cheese

½ cup grated Parmesan cheese

Salt and black pepper, to taste

¼ teaspoon paprika (optional)

Instructions:

Prepare the Cheesy Scalloped Potatoes:

Preheat your oven to 375°F (190°C) and grease a baking dish.

In a saucepan over medium heat, melt the butter. Add the chopped onion and sauté until softened, around 3-4 minutes.

Incorporate the minced garlic and cook for an additional minute.

Stir in the flour and cook for 1-2 minutes, continually stirring to prevent burning.

Gradually whisk in the milk and heavy cream, cooking until the mixture thickens (about 5 minutes).

Remove from heat and mix in the shredded cheddar and Parmesan cheeses until melted and smooth. Season with salt, pepper, and paprika if desired.

Assemble and Bake:

In the prepared baking dish, layer half of the sliced potatoes, then pour half of the cheese sauce over them.

Repeat with the remaining potatoes and cheese sauce.

Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly. Allow to cool slightly before serving.

Cook the Ribeye Steaks:

While the potatoes bake, season the ribeye steaks with salt and black pepper.

Heat the olive oil in a skillet over medium-high heat. Cook the steaks for about 4-5 minutes on each side for medium-rare, or to your preferred doneness.

In the final minute of cooking, add the minced garlic and rosemary or thyme, basting the steaks with the infused oil.

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 2