Meat and potatoes at their best in this hearty preparation. A delectable gratin of potato and teleme cheese accompanies the seared steak and fall greens. A cabernet reduction sauce ties it all together.
3 cups heavy cream
1⁄8 tsp. nutmeg
5 medium baking potatoes
2 1⁄2 cups teleme cheese
2 tsp. butter
8 6-oz. hanger steaks
1 1⁄2 cups caramelized onion-cabernet reduction, pureed
Fall greens, such as collards, kale and mustard greens, as needed
Olive oil, as needed
1. In a bowl, combine cream and nutmeg; season with salt and pepper.
2. Peel potatoes and slice paper thin on a mandoline. Place potato slices in the bowl with cream mixture. Add teleme cheese and combine.
3. Pour potato-cheese mixture into buttered gratin dish. Bake for 2 hr. at 375° F. or until set and golden on top.
4. In a skillet, briefly sauté fall greens in olive oil; season to taste. Sear hanger steak until desired doneness and serve with potato gratin, greens and onion-cabernet reduction.