10 Oz. Center Cut Recipe
potatoes au gratin | sauce béarnaise
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Ingredients
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Potatoes au Gratin
Sauce Béarnaise
Method
Potatoes au Gratin
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Baking Dish
Grease a baking dish with butter.
- 3
- 4
Layer the Potatoes
Arrange a layer of sliced potatoes in the bottom of the prepared baking dish.
- 5
Add Cheese and Cream
Sprinkle a layer of Gruyère cheese and some minced garlic over the potatoes. Pour a bit of heavy cream over the layer. Season with salt, pepper, and thyme. Repeat these layers until all ingredients are used, finishing with cheese on top.
- 6
Bake
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.
Sauce Béarnaise
- 7
Prepare the Reduction
In a small saucepan, combine the chopped shallots, white wine vinegar, and dry white wine. Simmer over medium heat until reduced to about 1 tablespoon of liquid. Remove from heat and let it cool slightly.
- 8
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks and the reduced shallot mixture.
- 9
- 10
Incorporate Butter
Slowly drizzle the melted unsalted butter into the egg yolk mixture while whisking vigorously, until the sauce is thick and creamy.
- 11
Season
Add chopped tarragon, salt, and pepper to taste. Keep warm until ready to serve.