Description
This Ribeye Steak with Cheesy Scalloped Potatoes recipe is a perfect comfort food dinner, combining juicy, tender ribeye with layers of creamy, cheesy baked potatoes. Ideal for weekend meals, holidays, or when you want a steakhouse-style dish at home. Keywords: ribeye steak, cheesy scalloped potatoes, steak dinner, comfort food, hearty meals.
Ingredients
4 ribeye steaks
6 large russet potatoes
2 cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
2 cups heavy cream
4 cloves garlic, minced
4 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon fresh thyme leaves
Instructions
1. Preheat oven to 375°F. Slice the russet potatoes thinly and set aside.
2. Melt butter in a saucepan and sauté minced garlic until fragrant.
3. Whisk in flour to form a roux, then gradually add heavy cream.
4. Stir in cheddar and Parmesan until melted and smooth.
5. Season sauce with salt, pepper, and thyme.
6. Layer potatoes in a greased baking dish, pouring cheese sauce between layers.
7. Cover and bake for 40 minutes, then uncover and bake 20 minutes more until golden.
8. Season ribeye steaks with salt and pepper, and let sit at room temperature for 30 minutes.
9. Heat a cast-iron skillet and sear steaks for 4–5 minutes per side.
10. Cook to desired doneness (130°F for medium-rare), then rest 10 minutes.
11. Serve steaks sliced with generous portions of scalloped potatoes.
Notes
Let steaks rest before slicing to retain their juices.
Use sharp or extra-sharp cheddar for bold cheesy flavor.
Add cooked bacon or caramelized onions for extra richness in the potatoes.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Method: Baking + Pan Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak + potatoes
- Calories: 820
- Sugar: 3g
- Sodium: 880mg
- Fat: 58g
- Saturated Fat: 28g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 180mg