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Pan Roasted New York Strip with Potatoes Gratin

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The wife and I picked up some ridiculously large New York Strip steaks at Costco (Of all places. We usually get our steaks from Fresh Market, but these looked great so we gave them a shot. They were just as good.)

It was raining, so I pan seared the steaks - coating with with sea salt and cracked pepper - and the roasted them in the oven for about 5 minutes to finish them.

The potatoes were the real "cooking" in this meal. They inspiration came from the latest edition of Cooking Light - there isn't a recipe, but there's an article on gratin cooking.

Ingredients:
Canola Oil Spray
Garlic Powder
Milk
3 Russet Potatoes
1/2 Cup Cheese (I used an Italian blend, but you can use any kind)
1 Cup Panko Bread Crumbs
2 Tbsp Butter
4 Tbsp Velveeta

Directions:

Preheat the oven to 375.

Spray an oven safe bake ware (i used a 9x9 square Pyrex) with canola oil spray and sprinkle garlic powder over it. Using your hands rub the pan with the garlic and canola mixture and set aside.

Using a mandolin thinly slice the potatoes into rounds and place in a pan.

Place the sliced potatoes in a pot and cover with milk. Season with garlic powder. slowly bring the milk to a simmer. Place on low, then medium low, then medium...Simmer for 10 minutes and strain potatoes - reserving milk.

Layer the potatoes in the 9x9 pan. Make a 1/4 inch layer of potatoes, add a sprinkle of cheese and a pink of salt. Repeat potatoes, cheese, sprinkle of salt until all potatoes are used. Pour 1/4 cup of the reserved milk over the potatoes, top with rest of cheese.

Melt butter in microwave, and stir breadcrumbs into melted butter and place on top of potato mixture.

Slice Velveeta thin and place on top of breadcrumbs, covering dish as best you can - it will melt and spread out in the oven.

Bake for 40 minutes - or until top is golden brown. The potatoes are mostly cooked from simmering in milk, so what you're looking for is the golden brown breadcrumbs and melted cheese.

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