Best 4 Scalloped Potato Crusted Rib Eye Recipe By Tasty Recipes

Indulge in a culinary masterpiece that combines the robust flavors of rib-eye steak with the comforting goodness of scalloped potatoes. This scalloped potato-crusted rib-eye recipe elevates the classic steak dinner to new heights. The tender and juicy rib-eye steak is coated in a flavorful blend of spices, then topped with a creamy and cheesy scalloped potato mixture. Baked to perfection, this dish offers a harmonious balance of textures and flavors that will tantalize your taste buds.

Accompanying this main course are three delectable recipes that complete the ultimate steakhouse experience. Savor the richness of creamy garlic butter mushrooms, featuring succulent mushrooms sautéed in a luscious garlic butter sauce. Treat your palate to a zesty and refreshing chimichurri sauce, made with a vibrant blend of herbs, garlic, and olive oil. And for a touch of classic elegance, prepare a velvety smooth béarnaise sauce, crafted with a luxurious combination of butter, egg yolks, and white wine.

With its captivating presentation and symphony of flavors, this scalloped potato-crusted rib-eye recipe, along with its accompanying sauces, promises an unforgettable dining experience. Gather your ingredients, fire up your oven, and embark on a culinary journey that will leave you and your loved ones craving for more.

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ALL-CRUST SHEET-PAN SCALLOPED POTATOES

All-Crust Sheet-Pan Scalloped Potatoes image

This super-sized version of a classic side dish maximizes the crunchy, browned bits without sacrificing the creaminess of the potatoes underneath.

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter, for greasing pan
2 cups heavy cream
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, finely chopped
Kosher salt and freshly ground black pepper
2 1/4 pounds medium Yukon Gold potatoes, scrubbed (about 8)
1/3 cup grated Parmesan
1 1/2 cups shredded Gruyere (4 1/2 ounces)

Steps:

Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
Bring the cream, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off stove.
Thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick rounds.) Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes.
Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.

SCALLOPED POTATO ROLL RECIPE BY TASTY

Scalloped Potato Roll Recipe by Tasty image

Here's what you need: potatoes, grated parmesan cheese, salt, olive oil, sweet onion, ground beef, diced tomato, fresh parsley, paprika, pepper, spinach, garlic, ricotta cheese, shredded mozzarella cheese

Provided by Julie Klink

Categories Lunch

Yield 8 servings

Number Of Ingredients 14

Ingredients

6 potatoes, peeled
2 cups grated parmesan cheese, divided
3 teaspoons salt, divided
4 tablespoons olive oil, divided
1 sweet onion, diced
1 lb ground beef
14 ½ oz diced tomato, 1 can, drained
4 tablespoons fresh parsley, chopped, divided
1 teaspoon paprika
½ teaspoon pepper
6 cups spinach
2 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese

Steps:

Preheat oven to 350˚F (180˚C).
Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
In a bowl combine the spinach mixture and the ricotta. Set aside.
Evenly spread the spinach mixture over the cooked potato sheet.
Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
Sprinkle with parsley for garnish. Slice and serve immediately.
Enjoy!

Nutrition Facts : Calories 519 calories, Carbohydrate 28 grams, Fat 29 grams, Fiber 3 grams, Protein 34 grams, Sugar 4 grams

SCALLOPED POTATOES RECIPE BY TASTY

Scalloped Potatoes Recipe by Tasty image

Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley

Provided by Alvin Zhou

Categories Sides

Time 1h20m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 tablespoon butter
2 cloves garlic
1 tablespoon flour
1 cup milk
1 teaspoon salt
½ teaspoon pepper
3 yukon potatoes, peeled
2 tablespoons grated parmesan cheese
fresh parsley, chopped, for garnish

Steps:

Preheat oven to 350°F (180°C).
In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
Bring to a boil, then remove from heat.
Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
Pour the sauce on top of the potatoes, then sprinkle with parmesan.
Bake for about 1 hour, until the top is bubbly and golden brown.
Sprinkle chopped parsley on top, then serve.
Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 50 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 7 grams

ROAST PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY

Roast Prime Rib With Garlic Herb Butter Recipe by Tasty image

Here's what you need: bone in prime rib, kosher salt, freshly ground black pepper, unsalted butter, lemon zest, kosher salt, small garlic cloves, fresh parsley, fresh rosemary, freshly ground black pepper

Provided by Beef. It's What's For Dinner.

Categories Dinner

Yield 6 servings

Number Of Ingredients 10

Ingredients

bone in prime rib, 6 pound (2.7 G)
3 tablespoons kosher salt
3 tablespoons freshly ground black pepper
1 stick unsalted butter, softened
1 teaspoon lemon zest
½ teaspoon kosher salt
2 small garlic cloves, minced
3 tablespoons fresh parsley, chopped
1 ½ tablespoons fresh rosemary
¼ teaspoon freshly ground black pepper

Steps:

Preheat the oven to 225°F (105°C). Set a wire rack over a rimmed baking sheet.
Season the prime rib all over with the salt and pepper.
Make the garlic herb butter: In a small bowl, mix together the butter, lemon zest, salt, garlic, parsley, rosemary, and pepper until well combined.
Transfer butter to a sheet of plastic wrap and roll into a log. Twist the ends to seal well. Refrigerate at least 1 hour, or until ready to serve.
Set the prime rib on the prepared baking sheet and place in the oven for 3½-4 hours, until the internal temperature reaches at least 130°F (55°C), or 15° less than your desired final temperature - no less than 145°F. Remove from the oven and let rest for 30 minutes.
Increase the oven temperature to 500°F (260°C).
Return the prime rib to the oven for 5-10 minutes, or until a brown, crispy crust forms on the surface. Remove from the oven.
To carve, use a boning knife to cut along the inside of the rib bones, separating them from the roast, then separate the ribs. Slice against the grain of the rest of the roast into ½-inch slices.
Slice the butter into ¼-inch thick rounds.
Serve the prime rib immediately with the butter rounds on top.
Enjoy!

Nutrition Facts : Calories 9 calories, Carbohydrate 2 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

Tips:

Choosing the right cut of meat is essential for this recipe. Look for a thick, well-marbled rib eye steak that is at least 1 1/2 inches thick.
Make sure to preheat your oven to the correct temperature before cooking the steak. This will help ensure that the steak cooks evenly.
Searing the steak in a hot skillet before baking it in the oven will help to create a delicious crust and lock in the juices.
To make the scalloped potato crust, use thinly sliced potatoes that are about 1/8 inch thick. This will help them cook evenly.
Use a combination of heavy cream and milk to create a creamy and rich sauce for the potatoes.
Top the potatoes with grated Parmesan cheese before baking them in the oven. This will help to create a golden brown crust.
Let the steak and potatoes rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the meat and potatoes.

Conclusion:

Scalloped potato-crusted rib eye steak is a delicious and impressive dish that is perfect for a special occasion. With its tender and juicy steak, creamy potato crust, and rich sauce, this dish is sure to please everyone at your table.