Saturday Night Dinner

I loved this meal. Potatoes were amazing as were the mushrooms! A definite repeat!

On the Menu:

Scalloped Potatoes

Sautéed Mushrooms

Steak – I just rubbed it with a steak spice and grilled it to our liking.

Scalloped potatoes – I used Ina’s Cauliflower Gratian recipe and just used potatoes instead of cauliflower. It is amazing with cauliflower and equally as good using potatoes.



  • 3 lbs of potatoes – thinly sliced
  • Kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup freshly grated Gruyere, divided
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup fresh bread crumbs


Preheat the oven to 375 degrees F.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the potatoes on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 45 to 50 minutes, until the top is browned and potatoes are fork tender.


I got a sample of the beef stock from a booth at the Fancy food show. I’ve been using concentrated stocks for a while now but these were better than the grocery store brands. They have a more natural flavor to them.

  • White mushrooms – quartered
  • 2 TBSP butter
  • 2 cloves garlic – minced
  • 1- 2 tsp Concentrated beef stock
  • ¼ cup cream

Melt butter in sauté pan. Add mushrooms – cook for three minutes. Add garlic cook for another two minutes. Add beef stock cook for one minute, add cream cook and stir until combined. Do not boil. Adjust to personal liking.

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